German Carrot-Hazelnut Cake

Southern Living
1 (10-inch) cake


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5 large eggs, separated
Pinch of salt
1 cup sugar, divided
1/4 cup hot water
2 2/3 cups finely grated carrot
2 2/3 cups ground hazelnuts or pecans
2/3 cup fine, dry breadcrumbs
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 tablespoon rum
2 teaspoons vanilla extract
2 teaspoons grated lemon rind


Beat egg whites and salt at high speed with an electric mixer until soft peaks form; gradually add 1/3 cup sugar, beating until stiff.

Beat egg yolks and 1/4 cup hot water at medium-high speed until foamy. Gradually add remaining 2/3 cup sugar; beat 3 minutes or until thick and pale.

Stir carrot and next 7 ingredients into yolk mixture; fold in egg white mixture. Pour batter into a lightly greased 10-inch springform pan.

Bake at 325° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove sides of pan, and cool completely on a wire rack. Spread top and sides with Chocolate Glaze.

Created date

October 2003