Squeeze the lemons. Peel, wash and finely grate the carrots. Sprinkle with 4 tablespoons of lemon juice. Cream fat, cinnamon, sugar, vanillin sugar and salt. Stir in eggs one after the other.
Mix flour, baking powder and almonds and stir into the egg-sugar mixture. Fold in grated carrots. Grease the fat pan of the oven and dust with flour. Smooth the dough on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Let cool on a cake rack. Sift icing sugar into a bowl. Add egg white and 2-3 tablespoons of lemon juice and mix to a smooth glaze. Spread the icing on the cold cake and let it dry for about 1 hour.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Let cool on a cake rack. Sift icing sugar into a bowl. Add egg white and 2-3 tablespoons of lemon juice and mix to a smooth glaze. Spread the icing on the cold cake and let it dry for about 1 hour. Cut the cake into 24 pieces and decorate with marzipan or sugar carrots