Light Carrot Cake

Summary

Ingredients

• 250 g carrot (s), rated
• 250 g hazelnuts, round
• 1 packet baking powder
• 4 egg (s)
• 170 g cane suar
• 4 tablespoon mineral water

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Instructions

1. Separate eggs, beat egg yolks with sugar until frothy. Beat egg whites until stiff. Mix the grated carrots, the ground hazelnuts, the baking powder and the mineral water. Carefully fold the beaten egg white into the batter.
2. Put the dough in a greased cake tin and bake at 180 ° for 60 minutes.