Preheat oven to 350°F. Spray two 9-inch round cake pans with vegetable pan spray.
In medium bowl, combine flour, sugar, cinnamon, baking powder and baking soda; set aside. In large bowl, beat eggs with electric mixer until foamy. Add oil in a thin stream, beating well. Add orange juice and zest. Add flour mixture; mix well. Stir in carrots and nuts. Divide cake mixture evenly into pans. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool cake in pans 10 minutes. Carefully invert cakes onto cooling rack. Cool completely. Meanwhile prepare Cream Cheese Icing.
Arrange 1 cake layer on prepared cake board. Spread with icing or other filling. Top with remaining cake layer. Color small amounts of icing orange and green. With remaining white icing, spatula ice cake smooth. With tip 12, pipe orange carrots by piping bead with heavy pressure; move tip as you decrease pressure, bringing end to a point. Add tip 352 green carrot leaf tops. Refrigerate until ready to serve.