2/3 cup unsalted butter, softened
2 cups sugar
4 lg. eggs
1 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
2/3 cup heavy cream
2/3 cup grated carrot, firmly packed
1 1/2 lb. pkg. vanilla or white chocolate candy coating
1/2 to 1 block paraffin
7 oz. marzipan
sliced almonds
2 oz. block chocolate, melted

Cream Cheese Filling:
4 oz. cream cheese, softened
1 TB butter, softened
3/4 cup confectioners’ sugar
1/4 cup honey
1/4 tsp. vanilla extract
1/4 tsp. orange extract

Preheat oven to 350 degrees. Lightly grease and flour an 11 3/4" x 16 3/4" x 1" baking sheet. In a large bowl, combine butter and sugar; beat at medium speed with electric mixer until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, cloves and salt. Add dry ingredients alternately with heavy cream to butter mixture. Fold in carrot. Bake 20 to 25 minutes, or until a toothpick inserted comes out clean. Allow to cool. With a 2-inch square cutter, cut cake into squares. With serrated knife, slice each square in half horizontally; evenly spread cream cheese filling between two layers of carrot cake and sandwich together. Place on baking sheet and freeze for 1 hour. Melt candy coating and paraffin in microwave or double boiler. With a skewer, dip each sandwich to coat. Place on baking rack with wax paper underneath. Allow to dry. Roll marzipan into 24 (1-inch) balls. Stick two sliced almonds into balls for ears. Using a toothpick, paint on eyes, nose, and whiskers with melted chocolate. Place each bunny head on top of petit fours.

Cream Cheese Filling: In a medium bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add confectioners' sugar mixing well. Stir in honey, vanilla extract and orange extract.