Pour all the dry ingredients in a large bowl, including flour, sugar, vanilla sugar, dry yeast, and salt into the large bowl and mix everything thoroughly.

Melt 50g of the butter in a bowl, add the carrot juice and apple sauce, and heat gently. Add the hand-warm mixture to the flour mixture and knead it into an elastic dough.

Form a smooth ball of dough and place it back in the bowl.
Cover the yeast dough with a clean kitchen towel and leave to rise in a warm place for about one hour, until it has roughly doubled in volume.

Mix the applesauce, almonds, and grated carrots in a bowl and set aside.

Melt the butter, stir in the cinnamon and sugar, and set aside, then flour the work surface and roll the dough into a rectangle.
Cut the dough into four strips and then into rectangles. The size should roughly correspond to the loaf tin you are about to use.

Grease the tin well.

Brush the top of the rectangles with the butter-cinnamon-sugar mixture.
Keep the rest.

Now spread the carrot mixture loosely over the rectangles.

Stack three rectangles on each other and lift the dough with the filling packets vertically into the loaf tin.

Spread the rest of our butter-cinnamon-sugar mixture on top.

Place the filled loaf tin in a warm place and leave to rise again for about 30 minutes.

Now you can bake it at 175°C (350°F) top and bottom heat for around 40 minutes.
If it starts to brown on top, cover it with aluminum foil and continue baking.

When the sweet pull-apart bread is ready, decorate it with the little marzipan carrots, stick them between the folds of the dough.