Peel, wash and roughly grate the carrots. Weigh 500 g. Drain pineapple and dice smaller. Chop walnuts roughly. Grease the wreath shape and dust with flour. Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see
Cream sugar and eggs. Add oil slowly, stir in. Mix 230 g flour, vanilla sugar, 1⁄2 TL salt, 2 TL cinnamon, 1 TL nutmeg and baking soda, add and mix everything. First add carrots and pineapple, then the walnuts to the dough.
(Dough must not be liquid! Add some flour if necessary).
Pour the dough into the wreath mould and smooth it down. Bake in a hot oven for 50-60 minutes. After about 50 minutes baking time, test the dough). Take out the cake and let it cool down.
For the topping, mix cream cheese, sieved icing sugar, butter and lemon juice with the whisks of the mixer until creamy. Spread on the cake and decorate with marzipan carrots.