Carots cake

Ingredients:
350 gr. carots
125 gr. almonds
125 gr. hazelnuts
6 egg yolk
100 gr. sugar
some grated lemon peel
50 gr. flour
half a sachet baking powder
some cinnamon
6 egg white
100 gr. sugar
some salt
butter and flour to grease a baking pan

Preheat the baking oven at 180 grade. Grate finaly the hazelnut and the almonds. Stir foamly the yolk with the sugar and the lemon peel. Squeeze slightly the rasped carots and mix them to the hazelnuts, the almonds, the flour, the baking powder and the cinnamon. Beat lightly the egg white with the salt, then add the sugar slowly while beating firmly. Mix the yolk dough to the albumen and then fold in the mixture of flour, nuts and carots. Grease and flour a baking pan, put the dough in the baking pan by smoothing it down and bake it in the preheated oven. After baking, allow the cake to cool off before removing it from the pan.

Baking time: 50-60 minutes
Temperature: 180 grade