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1
Preheat oven to 350F.
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2
Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
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3
Sift first 5 ingredients into medium bowl.
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4
Beat eggs, oil, sugars, marmalade and juice in large bowl until blended.
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5
Stir in dry ingredients.
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6
Fold in carrots and nuts.
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7
Divide batter between cake pans.
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8
Bake until tester inserted into centers comes out clean, about 40 minutes.
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9
Transfer cakes to racks; cool 15 minutes.
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10
Turn out cakes onto racks; cool completely.
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11
Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
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12
Add 3/4 cup marmalade, butter and orange peel and beat just until smooth.
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13
If necessary, cover and chill until firm enough to spread.
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14
Place 1 cake on plate.
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15
Spread with 1/4 cup marmalade.
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16
Spread 1 cup frosting over.
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17
Top with second cake.
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18
Spoon 2 cups frosting into pastry bag fitted with large star tip.
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19
Spread remaining frosting smoothly over top and sides of cake.
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20
Pipe frosting in 4 parallel lines atop cake, spacing evenly.
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21
Pipe 5 lines atop cake in opposite direction, forming lattice.
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22
Press 1 cup nuts onto sides of cake.
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23
Pipe ring of frosting around top edge of cake.
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24
Stir 1/4 cup marmalade to loosen; spoon some into 1 row of lattice diamonds.
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25
Spoon some of remaining nuts into next row of diamonds.
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26
Repeat, alternating marmalade and nuts, filling rows completely.
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27
(Can be made 2 days ahead.
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28
Cover with cake dome and chill.)
