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Divine Carrot Cake

DIRECTIONS

Preheat oven to 350 degrees. Grease and line the bottom of the pans with parchment paper.
Beat the sugar, eggs, oil, orange rind and juice together until light and fluffy. Sift in the flour, spices and salt and beat for another minute. Fold in the carrots and nuts and transfer to the prepared pans.
Bake for 1-1/2 to 1-3/4 hours. Test with a skewer or toothpick and remove from the oven when it comes out clean. Cool in the pans for 10 minutes then pop out and transfer to a wire rack to cool completely.
To make the icing, beat the room temperature cream cheese, honey and 1 tbsp orange juice together until smooth. Chill for 30 minutes to firm up.
To make carrot garnishes: Tint the marzipan with the food colouring to resemble the colour of carrots.
Break off small pieces and roll between your palms to form carrot shapes.
Using a small knife, press mark around the sides and stick a small piece of angelica herb in the top of each one to resemble the stalk.
Remove the icing from the refrigerator and spread over the top of the cooled cake. Arrange the carrots, in a bunch, in the centre of the cake and decorate with the walnut halves, if using.