German Carrot-Hazelnut Cake

From Southern Living.

• Ready In: 1 hr 35 mins
• Yields: 1 ten-inch cake

Ingredients

• 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

Directions

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 325° 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.