Clean, peel, wash and finely grate the carrots. Sprinkle with 3 tablespoons of lemon juice. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, baking powder and ground almonds and stir into the fat-egg mixture. Fold in grated carrots and chopped almonds.
Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Remove and let cool on a cake rack. Stir 250 g icing sugar with 6-8 tablespoons of lemon juice until smooth. Pour the icing onto the cake and spread it out smoothly, allow to dry. Knead marzipan with 50 g icing sugar. Colour half with food colouring orange, the other half green. Form approx. 24 carrots from the orange marzipan. Cut the cake into pieces. Press green marzipan through a garlic press and put small nests on the cake pieces.
Pour the icing onto the cake and spread it out smoothly, allow to dry. Knead marzipan with 50 g icing sugar. Colour half with food colouring orange, the other half green. Form approx. 24 carrots from the orange marzipan. Cut the cake into pieces. Press green marzipan through a garlic press and put small nests on the cake pieces. Add some "carrot green" to the carrots with green marzipan. Put carrots on the pieces
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