• Preheat oven to 350°F. Cut parchment circles and place in the bottom of two 9-inch rounds and grease the sides. (I like to mix together a blend of flour, vegetable oil and shortening and brush it on my cake pans – my cakes never stick!)

Mix wet ingredients

• In a large bowl, whisk together brown sugar, granulated sugar, oil, eggs, pineapple and vanilla until smooth and well combined. Set aside.
• Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt and spices.

Make the Batter

• Add dry ingredients to wet ingredients and mix until JUST combined.
• Fold in shredded carrots and 1 cup of chopped nuts until combined. Be careful to not over mix!
• Pour batter into prepared pans. Bake for 30-35 min (mine took 33 min) or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Let cool completely before frosting for 10-15 min in the pans then turn out and let cool completely on a cooling wrack before frosting. (if making ahead, wrap tightly in plastic wrap and then seal in a freezer ziplock and freeze overnight)

For the Frosting

• In a medium bowl, using a hand mixer whip the heavy cream separately until medium/stiff peaks form. Set aside in refrigerator.
• In the bowl of a stand mixer with the paddle attachment, beat the cream cheese on medium speed for 30 seconds.
• Add powdered sugar, vanilla and salt and mix on low until combined then increase speed to medium high until light and fluffy.
• Add mascarpone cheese and mix on low for about 10 seconds (if you whip too much the mascarpone will curdle)
• Using a spatula, fold in whipped cream until mixture is smooth. Add heavy cream 1 Tbs at a time if you need to smooth it out or make it more spreadable.

For the candied pecans

• In a sauce pan over medium heat, melt the butter.
• Add chopped pecans and stir frequently, toasting for about 2-3 minutes.
• Once you can smell them getting nice and toasty, add the sugar and spices stirring consistently as you cook for 2 more min.
• Remove from heat and add vanilla.
• Spread onto a baking sheet lined with parchment paper in a flat layer to cool and harden. They will get crunchy as they cool!

Assemble

• Using a serrated knife, level your first cake layer.
• Brew a cup of coffee and stir in 2 Tbs maple syrup.
• Brush the coffee in a thin layer over the stop of the cake (the goal is to add flavor, not make it soggy)
• Using a piping bag or an offset spatula, add half of your cream cheese mascarpone icing and spread until even.
• Sprinkle half of your candied pecans on top of this.
• Add your last cake layer on top of this and repeat with the icing and candied pecans. I put my pecans around the outside and dusted with cinnamon on top
• Store leftover pieces of cake in the fridge for up to one week (if it lasts that long!!)
• ENJOY!!