Clean, peel, wash and finely grate the carrots. Sprinkle with 4 tablespoons of lemon juice. Cream fat, sugar, vanillin sugar and salt. Stir in the eggs one after the other. Mix flour, baking powder and hazelnuts and stir into the egg-sugar mixture.
Fold in grated carrots. Grease a large Savarin tin (2.3 litres capacity) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 55 minutes. Let it cool down on a cake rack and turn over. For the icing, mix 250 g icing sugar and 3-4 tablespoons lemon juice. Colour with food colouring to a delicate purple. Dribble evenly onto the cake. Keep 1 tablespoon of icing. Stir in 1-2 teaspoons of icing sugar.
Colour with food colouring to a delicate purple. Dribble evenly onto the cake. Keep 1 tablespoon of icing. Stir in 1-2 teaspoons of icing sugar. Let the cake dry a little. With a firmer icing, sprinkle small balls. Decorate with sugar pearls