Preheat the oven to 180C/350F/Gas 4 and grease six 10x5cm/4x2in disposable rectangular moulds or a six cup muffin tin.
To make the cake
whisk the eggs
sugar
salt and oil together in a large bowl. Add the carrots
walnuts
flour
baking powder
bicarbonate of soda and cinnamon and fold in to combine.
Spoon the batter into the moulds or muffin tin and bake for 25 minutes.
Meanwhile
make the topping. In a bowl combine the cream cheese
sugar and pistachio paste. Add green food colouring
stirring through a drop at a time
until you get an even light-green colour. Set aside until ready to use.
When cooked
remove the cakes from the oven and set aside to cool. When completely cool
spread the topping over the cakes.
To decorate
massage the marzipan to soften. Set aside a third of the marzipan. Knead in the orange and a little red food colouring into the remaining marzipan until you have bright-orange ‘carrot’ colour. Mould into mini carrots. Knead the green food colouring into the reserved marzipan
mould it into carrots tops and attach them to the orange ‘carrots’.
Place them on top of the cake and dust with cocoa powder.
Along the top of each cake
sprinkle a line of cocoa nibs to look like soil with the green tops of the carrots sticking out.
