Summary

Ingredients

• 4 large egg (s), or 5 smaller ones, separated
• 220 g suar
• 250 g carrot (s), finely rated
• 250 g hazelnuts, rated, also other nuts or a mixture
• 1 packet vanilla sugar
• 0.5 ½ pack baking powder
• 1 pinch cinnamon
• 4 tablespoon rum
• Fat and breadcrumbs for the mold

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Instructions

1. Beat the egg whites until stiff, mix the remaining ingredients quickly. Fold in the egg whites. Grease the 26 cm diameter cake pan or loaf pan or muffin cups, sprinkle with breadcrumbs, pour in the batter. Bake at 175 ° C top / bottom heat for approx. 45-50 minutes (cakes) or 25-30 minutes (muffins). Make a chopstick test.