CARROT CAKE WITH MARMALADE CREAM CHEESE FROSTING

Steps:

• 1. For cake preheat oven to 350.
• 2. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
• 3. Sift first 5 ingredients into medium bowl.
• 4. Beat eggs, oil, sugars, marmalade and juice in large bowl until blended.
• 5. Stir in dry ingredients.
• 6. Fold in carrots and nuts.
• 7. Divide batter between cake pans.
• 8. Bake until tester inserted into centers comes out clean, about 40 minutes.
• 9. Transfer cakes to racks; cool 15 minutes.
• 10. Turn out cakes onto racks; cool completely.
• 11. For frosting, using an electric mixer, beat cream cheese and sugar in large bowl until smooth.
• 12. Add 3/4 cup marmalade, butter and orange peel and beat just until smooth.
• 13. If necessary, cover and chill until firm enough to spread.
• 14. Place 1 cake on plate.
• 15. Spread with 1/4 cup marmalade.
• 16. Spread 1 cup frosting over.
• 17. Top with second cake.
• 18. Spoon 2 cups frosting into pastry bag fitted with large star tip.
• 19. Spread remaining frosting smoothly over top and sides of cake.
• 20. Pipe frosting in 4 parallel lines atop cake in opposite direction, forming lattice.
• 21. Press 1 cup nuts onto sides of cake. Pipe ring of frosting around top edge of cake.
• 22. Stir 1/4 cup marmalade to loosen; spoon some into 1 row of lattice diamonds.
• 23. Spoon some remaining nuts into next row of diamonds.
• 24. Repeat, alternating marmalade and nuts, filling rows completely. (Can be made 2 days ahead. Cover with cake dome and chill.)