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                                                                  Orange juice and zest, cinnamon, and ginger add verve and depth to this sumptuous cake.

                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1 1/4 cup flour
                                                                  • Yes No 1 1/4 cup whole wheat flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tbsp baking soda
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1 cup sweetened flaked coconut
                                                                  • Yes No 1/2 cup finely ground almonds
                                                                  • Yes No 3 cup finely grated carrot
                                                                  • Yes No 1 1/2 cup packed dark brown sugar
                                                                  • Yes No 3 egg
                                                                  • Yes No 1/2 cup yogurt
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1 tbsp orange zest
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1 tbsp light corn syrup
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 1/2 cup mascarpone cheese
                                                                  • Yes No 3 8 oz cream cheese
                                                                  • Yes No 2 tbsp spiced rum
                                                                  • Yes No 1 tbsp orange zest
                                                                  • Yes No 1 1 lb confectioners' sugar
                                                                  • Yes No 2 cup diced walnut
                                                                  • 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.
                                                                  • SERVES 16 – 20
                                                                  Yields: 18
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
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                                                                    refrigerate
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                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

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