Start by pureeing carrots (unpeeled but washed) with the applesauce, lemon juice and water. For this, cut them into rough pieces and then puree them in a blender. Alternatively, you can do this with a hand blender, but I would cut the carrots into smaller pieces.
Put the mashed carrots in a bowl and gradually add the remaining ingredients to the dough. Mix them well with a whisk.
Now pour the dough into a greased ring-shaped baking pan (cake ring) with a diameter of 16-20 cm.
Bake the cake in the preheated oven at 180 ° C for 25 minutes.
Sprinkle the cake with some icing sugar by sifting the sugar through a sieve right over the cake.
Notes
Of course, you can grate the carrots in the first step instead of pureeing them, but I think it's great to have the possibility to hide the carrots in the batter :)The smaller the diameter of the baking pan, the higher the cake gets. I used a cake ring with a diameter of 16 cm and recommend using cake rings between 16 cm and 20 cm in diameter.