Ingredients
4-1/2 c. (ca. 1 lb.) coarsely grated carrots
2-1/8 c. shredded coconut
1-3/8 c. ground hazelnuts
heaping 1/2 c. flour
2/3 c. sugar, minus 1 tbsp.
6 eggs, separated
2 tsp. baking powder
1.5 tsp. cinnamon
Preparation
Separate the eggs and beat the yolks with the sugar until frothy.
Mix the rest of the ingredients thoroughly, then combine with egg yolks and sugar.
Beat egg whites until very stiff, then fold into the batter. Pour into a greased pan.
(n.b: The proportions are unusual, but by the time the egg whites are introduced, there’s enough moisture to bind the ingredients).
Bake at 350° F for 50-60 minutes.
