For the carrot cake, grate the carrots finely. Separate the eggs and whisk the yolks with half of the sugar until foamy.
Beat the egg whites until stiff. Mix the flour with the baking powder. Mix the nuts and carrots with the orange juice into the yolk mixture, sift the flour mixture over the top and also mix well, then gently fold in the snow.
Pour the mixture into a buttered and floured loaf pan and bake at 180 °C on medium heat for about 40-50 minutes. Allow to cool.
Heat the orange marmalade in a saucepan and brush the cake with it. Melt the couverture with the butter and the nougat in a water bath and coat the cake with it.
Decorate the carrot cake with small marzipan carrots.
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