Grease a springform pan with a tube bottom insert (26 cm Ø) and sprinkle with breadcrumbs. Peel, wash and finely grate the carrots. Melt 75 g butter at low heat, cool down lukewarm.
Separate eggs. Beat the egg yolks, 140 g sugar and vanillin sugar with a hand mixer for about 5 minutes until creamy. Stir in melted butter bit by bit. Stir in carrots, almonds, cinnamon, lemon peel and juice.
Beat the egg white and 1 pinch of salt until stiff, adding 140 g of sugar. Mix flour and baking powder and fold into the carrot cream alternating with the beaten egg white.
Spread the dough into the mould. Bake in the preheated oven (electric oven: 175°C/circulating air: 150°C/gas: level 2) for 50-60 minutes. Leave to cool in the mould for about 10 minutes. Then use a knife to carefully remove from the edge of the mould and rush out.
Let it cool down.
Chop the chocolate coating and melt it with 15 g butter in a hot water bath. Cover the wreath with it. Let it dry in a cool place. Decorate with cream and marzipan carrots just before serving.