Yummy Carrot Cake

Servings:

7 eggs, separated
3/4 C sugar
3/4 C chopped almonds/hazelnuts
3/4 C grated carrot
1 tsp cinnamon
2 C flour
lemon peel

Preheat oven to 350° . Mix all ingredients except egg whites. Beat whites until stiff. Fold into carrot batter. Pour into nonstick bundt pan. Bake for 1 hour.