Base: Put the eggs in a bowl and 3 tbsp hot water and beat with a mixer at the highest level. Add gradually mixed 150 g sugar, 2 tbsp of orange peel and vanilla sugar and beat 2 minutes more gradually Add grated carrots in small pieces, lightly cooked until golden, finely ground almonds and mixed baking powder and flour. Stir until homogenous mixture and pour it into littered with paper baking a cake form. Bake in a preheated 180 C oven for 40 minutes. Once the base cool, cut it horizontally in two. Cream: Soak gelatin in 7-8 tbsp cold water to swell. Put on medium heat pan with half orange and carrot juice and bring to the boil, pull from the heat and pour the previously dissolved vanilla pudding and 40 g of sugar in the remaining half of carrot juice. Stir well and return to the stove for a few minutes with constant stirring - until pudding becomes thick. Remove from heat. Mix gelatin with hot pudding and let izstine well. In a large bowl, beat the cream with the remaining 2 tbsp grated orange peel and add cool pudingova mixture. Brush the base with one half of the cream, place the second base and distribute the remaining cream. Decoration carrot: Divide the marzipan into 2 parts - the majority (about 2/3 of the amount) paint with a few drops of red and yellow paint, while acquire carrot color and shape of her carrots. With a few drops of green paint color the rest of the marzipan and it shaped green part of the carrots. Remove sprinkle with finely chopped pumpkin seeds or peanut krokant.