For the carrot cake, preheat the oven to 160 degrees. Peel and grate the carrots and set aside. Separate the eggs, beat the egg whites with a pinch of salt until stiff and set aside.
Beat the egg yolks with 4 tablespoons of hot water until foamy. Gradually add sugar and vanilla sugar and mix until creamy.
Add the carrots, cinnamon, baking powder, hazelnuts and breadcrumbs and mix well. Finally, fold in the beaten egg whites and pour everything into a buttered and floured springform pan/globe mold (as you like).
Bake at 160 degrees top and bottom heat for about 60 minutes. Always check.
If the carrot cake gets too dark, simply put aluminum foil over it.
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