INGREDIENTS:
4 8oz. pkgs. Cream cheese at room temperature
2 Cups powdered Sugar
1 1/4 Cups Rio Grande Sunrise marmalade
6 Tbsp (3/4 stick) unsalted butter at room temperature
2 Tsp. grated orange peel
1 1/4 Cups finely chopped toasted walnuts (about 6 oz,)
2 9-inch Carrot Cakes
Using an electric mixer, beat cream cheese and sugar in large bowl until smooth. Add 3/4 cup marmalade, butter, and orange peal and beat 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 into 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 of time)
