Zucchini-Carrot Cake - cooking recipe

Ingredients

about 1 1/4 c. hazelnuts
2 eggs
1/2 c. oil
1/2 c. yogurt
1/2 c. vanilla-flavored whey protein powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
3/4 c. shredded zucchini
1/4 c. shredded carrot

Preparation

Preheat the oven to 350\u00b0. In a food processor with the S blade in place, use the pulse control to grind the hazelnuts to a mealy consistency. (You want 1 1/2 cups of ground hazelnuts when you're done and for some inexplicable reason, they seem to actually grow a little rather than shrink a little when you grind them.) Set the ground hazelnuts aside. In a large mixing bowl, whisk the eggs until well blended. Add the oil, yogurt, ground hazelnuts, protein powder, baking soda, salt, cinnamon and nutmeg, mixing well after each addition. (It's especially important that the baking soda be well distributed through the mixture.) Add the zucchini and carrots last, mixing well. Thoroughly coat a ring mold or Bundt pan with nonstick cooking spray and turn the batter into it.