Moist Carrot Cake with Brown Butter Mascarpone Frosting

Cake Batter

• 3/4 cup (150g) oil
• 3/4 cup (155g) light brown sugar packed
• 1/2 cup (100g) granulated or cane sugar
• 3 whole eggs (room temp)
• 3/4 cup (180ml) whole milk
• 1 TBSP vinegar
• 1 TBSP pure vanilla extract
• 2 1/2 cup (300g) all purpose flour
• 1 TBSP cornstarch
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 TBSP cinnamon powder
• 1 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground all spice
• 1 tsp salt
• 2 1/2 cup (280-300g) carrots, peeled and shredded (don't use pre shredded carrots!) 

Brown Butter Mascarpone Icing

• 3/4 cup (170g) unsalted butter
• 1 TBSP non-fat milk powder (optional)
• 3/4 cup (90g) powdered sugar
• 8 oz mascarpone cream (cold) 
• 1 tsp pure vanilla extract
• 1/8 tsp ground cinnamon powder
• 1/4 tsp of salt

Toasted Brown Sugar Pecans

• 1 TBSP unsalted butter
• 1/4 cup (55g) light brown sugar packed
• 3/4 cup chopped pecans
• pinch of salt
• pinch of cinnamon powder

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For the Carrot Cake

1. Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
2. In a small measuring cup or bowl, stir together the milk and vinegar. Set aside for at least 5 minutes to make a quick buttermilk.
3. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt and set aside. (*see notes on how to measure flour properly) ‍
4. In a large mixing bowl, whisk together the oil, brown sugar, and granulated sugar until smooth and glossy.
5. Add the eggs, one at a time, whisking well after each addition.
6. Whisk in the vanilla extract and milk/vinegar mixture.
7. Add the dry ingredients to the wet ingredients mixing just until combined.
8. In a small bowl, toss the peeled and shredded carrots with 1 tablespoon flour.
9. Gently fold the carrots into the batter until evenly distributed. Do not overmix.
10. Divide the batter evenly between the prepared pans. For the most even layers, weigh the batter and divide it equally. (**see notes) ‍
11. Bake for 30 to 35 minutes, or until the centers spring back lightly and a toothpick inserted in the center comes out with a few moist crumbs.
12. Let the cakes cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely.
13. After the cakes have completely cooled use a serrated knife to cut the very tops of the cake to properly level the cake. On a flat surface slice a thin layer of the dome part of the cake and at eye level the top of the cake should look flat.

For the Brown Butter Mascarpone Frosting

1. In a light-colored saucepan, melt the butter over medium heat. (***see notes on how to brown butter) 
2. Continue cooking, stirring often, until the butter smells nutty and the milk solids turn golden brown.
3. Pour the browned butter into a bowl, immediately add the milk powder and let it cool in the fridge until solidified and spreadable.
4. In a mixing bowl, beat the cooled brown butter until smooth.
5. Add the powdered sugar, vanilla, cinnamon, and salt. Mix until smooth like a paste and combined.
6. Add the mascarpone and mix on low speed just until combined and creamy. Do not overmix.
7. If needed, chill the frosting briefly for 10 to 15 minutes before frosting the cake.

For the Toasted Brown Sugar Pecans

1. In a small skillet over medium heat, melt the butter.
2. Stir in the brown sugar, chopped pecans, salt, and cinnamon.
3. Cook, stirring often, until the sugar melts and coats the pecans, about 2 to 4 minutes.
4. Spread the pecans onto a piece of parchment paper and let them cool completely.
5. Break some of the pecans into pieces creating a variety of sizes.

Assemble the Cake

1. On the center of a serving plate or cake stand add a small dollop of frosting to it to stabilize the cake. Place one cake layer on top of it, the side where you sliced the thin layer facing down.
2. Spread about 3/4-1 cup of frosting to the top center of the cake. With an offset spatula or the back of a spoon spread the frosting outwards keeping the frosting slightly thicker at the edges.
3. Gently place the second cake layer on top of the frosting.
4. Add a generous scoop of frosting to the top center of the cake. Using an offset spatula or the back of a spoon, spread the frosting outward toward the edges. Allow some frosting to slightly overhang the sides. Next, begin lightly sweeping the spatula down the sides of the cake. Hold the spatula almost parallel to the cake and use gentle, continuous motions. Avoid going back and forth repeatedly, as this can pull crumbs and create uneven patches. If frosting collects too heavily in certain spots, simply scrape off the excess and smooth lightly again. Best to use a bench scraper. The beauty of a naked cake is its rustic, imperfect finish. Once the sides are lightly coated, return to the top and refine the surface with slow sweeping motions. You can create soft swoops, a subtle spiral, or keep the top mostly flat for a clean bakery-style look.
5. Finish with the remaining toasted pecans on top of the cake and you can add some pecan crumbles to the sides of the cake.

Notes: 

*How to Measure Flour (Correctly)

Measuring flour properly makes a big difference in how baked goods turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make the cake dry.

If you don’t have a scale:

• Do not scoop flour directly with the measuring cup.
• Use a spoon to gently fill the measuring cup.
• Level it off with the back of a knife.
• Do not pack the flour down.

**How to Weigh Batter:

For the most even cake layers, it’s best to weigh the batter instead of eyeballing. This ensures even baking, flat layers and better stacking.

1. Before adding any ingredients place your empty mixing bowl on a kitchen scale and write down the weight.
2. After mixing the batter, place the bowl back on the scale.
3. Subtract the original bowl weight to find the total batter weight.
4. Divide that number by 2.
5. Pour that amount into each prepared cake pan.

If you don’t have a scale, you can use a large measuring bowl with volume markings and divide the batter visually.

***How to Brown Butter (The Right Way)

1. Place the butter in a light-colored saucepan over medium heat.
2. Let it melt completely, then continue cooking. It will foam, then quiet.
3. Swirl the pan occasionally. Watch for golden bits forming on the bottom.
4. When it smells nutty and looks amber, remove from heat.
5. Immediately stir in the milk powder.

You want golden, not burnt. Think toasted hazelnut, not coffee ash.

Other Tips: 

• For best results, use freshly shredded carrots, not pre-shredded carrots.
• The frosting may become sweeter as it sits, so avoid adding extra powdered sugar too quickly.
• If the mascarpone frosting firms up in the fridge, let it sit at room temperature and gently stir before using.
• This cake tastes even better the next day.
• Chilled brown butter can be made ahead up to several days in advance and refrigerate. Beat it with powdered sugar first, then add mascarpone the day you frost for best texture.

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