Carrot cake with marmalade cream cheese frost

MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Carrot Cake with Marmalade Cream Cheese Frost
  Categories: Cakes, Nuts, Desserts
       Yield: 12 servings
  
       2 c  Unbleached all purpose flour
       2 ts Baking soda
       2 ts Baking powder
       2 ts Ground cinnamon
     1/2 ts Salt
       4 lg Eggs
     3/4 c  Vegetable oil
     3/4 c  Sugar
     2/3 c  Packed golden brown sugar
     1/2 c  Orange marmalade
     1/2 c  Orange juice
       3 c  (lightly packed) grated
            Peeled carrots
     3/4 c  Chopped toasted walnuts
 
 MMMMM--------------------------FROSTING-------------------------------
       4    8-oz packages cream cheese,
            Room temperature
       2 c  Powdered sugar
   1 1/4 c  (about) orange marmalade
       6 tb (3/4 stick) unsalted butter,
            Room temperature
       2 ts Grated orange peel
   1 1/4 c  Finely chopped toasted
            Walnuts (about 6 oz)
  
   FOR CAKE: Preheat oven to 350-degree F. Butter and flour two
   9-inch-diameter cake pans with 2-inch-high sides. Sift first 5
   ingredients into medium bols. Beat eggs, oil, sugars, marmalade and
   juice in large bowl until blended.  Stir in dry ingredients.  Fold in
   carrots and nuts. Divide batter between cake pans. Bake until tester
   inserted into centers comes out clean, about 40 minutes.  Transfer
   cakes to racks; cool 15 minutes. Turn out cakes onto racks; cool
   completely.
   
   FOR FROSTING: Using electric mixer, beat cream cheese and sugar in
   large bowl until smooth.  Add 3/4 cup marmalade, butter and orange
   peel and beat just until smooth. If necessary, cover and chill until
   firm enough to spread.
   
   Place 1 cake on plate.  Spread with 1/4 cup marmalade. Spread 1 cup
   frosting over.  Top with second cake. Spoon 2 cups frosting into
   pastry bag fitted with large star tip. Spread remaining frosting
   smoothly over top and sides of cake.
   
   Pipe frosting in 4 parallel lines atop cake in opposite direction,
   forming lattice.  Press 1 cup nuts onto sides of cake. Pipe ring of
   frosting around top edge of cake. Stir 1/4 cup marmalade to loosen;
   spoon some into 1 row of lattice diamonds.  Spoon some remaining nuts
   into next row of diamonds. Repeat, alternating marmalade and nuts,
   filling rows completely. (Can be made 2 days ahead.  Cover with cake
   dome and chill.)
   
   SOURCE: BON APPETIT, May '93
  
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