Grease a springform pan (26 cm Ø) well with a tube sheet insert. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Mix flour, sugar, vanilla sugar, baking powder, cinnamon and 1⁄2 tsp. salt.
Peel, wash and finely grate the carrots. First mix with yoghurt and oil, then stir into the flour mixture with the whisk of the mixer.
Smooth the dough in the form. Bake in a hot oven for about 40 minutes. Take out, let cool for about 45 minutes. Carefully turn the cake out of the tin and let it cool down.
Mix icing sugar and lemon juice to a smooth glaze. Dribble over the cake and leave to dry.