First, finely grate the carrots.
Beat the sugar and eggs until very fluffy – gradually pour in the oil while continuing to mix.
Mix the hazelnuts with the flour and baking powder and fold into the mixture alternately with the carrots.
Add cinnamon and a little amaretto and bake the mixture in a cake pan in the preheated oven at 160 °C for about 50 minutes.
Allow the finished cake to cool briefly, turn out and sprinkle with powdered sugar before slicing.
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