Peel and grate the carrots. Pour lemon juice over it.
Mix the dry ingredients in a second bowl. Add the milk and oil and stir everything together. Fold in the carrots. Put the finished dough in a greased springform pan and spread it on.
Bake in the hot oven at 180 ° C top / bottom heat on the middle rack for about 50 minutes. Then let it cool down slightly and turn it out.
To decorate, make a topping of powdered sugar and lemon juice. Simply mix both together to form a thick glaze. Spread these on the cake and decorate with chopped nuts as desired.
Tip: The cake tastes even better after 1 - 2 days of resting, as it becomes even more juicy.