German Carrot-Hazelnut Cake

• 5 large eggs, separated
• salt (a big pinch)
• 1 cup sugar, divided
• 1/4 cup hot water
• 2 2/3 cups finely grated carrots
• 2 2/3 cups ground hazelnuts
• 2/3 cup fine dry breadcrumb
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1 tablespoon rum
• 2 teaspoons vanilla extract
• 2 teaspoons grated lemon rind
• Chocolate Glaze
• 2 cups sifted powdered sugar
• 1/4 cup cocoa
• 5 -6 tablespoons hot water

1. In a bowl, beat the egg whites and salt using an electric mixer on high speed until soft peaks form; gradually add 1/3 cup sugar, beating until stiff.
2. In a bowl, beat egg yolks and 1/4 cup hot water at medium-high speed until foamy.
3. Gradually add remaining 2/3 cup sugar; beat 3 minutes or until thick and pale.
4. Stir the carrots and next 7 ingredients into the yolk mixture; fold in egg white mixture.
5. Pour batter into a lightly greased 10-inch springform pan.
6. Bake in a 325u0b0 oven for 50 minutes or until a pick comes out clean.
7. Cool in pan 10 minutes; remove sides of pan, and cool completely on a wire rack.
8. To make Chocolate Glaze: combine sugar and cocoa; stir in water until spreading consistency.
9. Spread top and sides of cake with Chocolate Glaze.

eggs, salt, sugar, water, carrots, ground hazelnuts, fine dry breadcrumb, baking powder, ground cinnamon, rum, vanilla, lemon rind, chocolate glaze, powdered sugar, cocoa, water

Taken from www.food.com/recipe/german-carrot-hazelnut-cake-143257 (may not work)