Torte aux Carottes de Paque

• Vegetable oil or spray for greasing the pan
• 7 large eggs
• 1 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Grated zest and juice of 1 lemon
• 5 large carrots, peeled and grated (about 2 1/2 cups grated)
• 1 1/2 cups ground hazelnuts or almonds

1. Preheat the oven to 350 degrees, and grease a 9-inch spring-form pan.
2. Separate five of the eggs.
3. In the bowl of an electric mixer, beat the five egg yolks with the two remaining whole eggs, the sugar, cinnamon, salt, vanilla, and the lemon zest and juice.
4. Mix in the carrots and hazelnuts.
5. Beat the five egg whites to stiff peaks in a clean bowl with clean beaters.
6. Gently fold in batches into the carrot batter.
7. Pour into the prepared pan, and bake for 50 minutes, or until a tester inserted in the center of the cake comes out clean.
8. Allow to cool before unmolding.

vegetable oil, eggs, sugar, ground cinnamon, salt, vanilla, lemon, carrots, ground hazelnuts

Taken from www.epicurious.com/recipes/food/views/torte-aux-carottes-de-paque-374096 (may not work)