For the carrot cake, preheat the oven to 180 °C and prepare a round springform pan. Grate the carrots and squeeze well, set aside.
Beat the yolks, hot water, vanilla sugar and caster sugar until fluffy. Mix hazelnuts, bread crumbs, baking powder, lemon juice, rum and carrots and add to yolk-sugar mixture.
Beat egg whites and granulated sugar until stiff and gently fold into the mixture. Pour the dough into a springform pan and bake at 180°C for about 60 minutes.
Preparation Tip:
If you like, you can cover the carrot cake with chocolate or a sugar glaze.
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