Make cake: Heat oven to 350°. Butter and flour three 9" round baking pans; set aside. Heat butter in a saucepan over medium-high heat; cook until it browns. Chill until solid.
In a bowl, whisk together flours, baking powder and soda, cinnamon, ginger, salt, and allspice. Finely grind coconut and almonds in a food processor. Combine nut mixture, carrots, and flour mixture; mix.
In a bowl, beat together browned butter and brown sugar until fluffy, 1–2 minutes; beat in yolks one at a time. Add yogurt, juice, zest, and vanilla; beat. Add flour mixture; beat. Whisk egg whites to stiff peaks; fold into batter. Divide batter between pans; smooth tops with a spatula. Bake for 30–35 minutes. Let cool slightly.
Meanwhile, make glaze and icing: In a 4-qt. pan, combine 4 tbsp. butter, sugar, buttermilk, syrup, and baking soda; boil. Cook until dark, 3–4 minutes. Remove from heat; stir in 1/2 tsp. vanilla. Spread glaze over each warm cake. Remove cakes from pans; transfer, glazed side up, to racks. Let cool.
In a bowl, beat remaining butter, mascarpone, and cream cheese with a mixer until smooth. Add remaining vanilla, rum, zest, and sugar; beat. Chill. Spread 1 1/4 cups icing evenly over 2 cake layers; stack, top with remaining layer. Frost top and sides; press nuts onto sides. Chill before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (230g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 642 (71%)|
|Amt Per Serving||% DV|
|Total Fat 71.3g||95 %|
|Saturated Fat 38.6g||193 %|
|Monounsaturated Fat 19g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 194.7mg||60 %|
|Sodium 3305.9mg||114 %|
|Potassium 348mg||9 %|
|Total Carbohydrate 63.8g||19 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 60.3g|
|Protein 10g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 909
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