Set oven temp to 350 degrees F

Prepare three 6” cake pans or 12 x 8” pan with flour & butter or line with parchment paper. Alternatively you can bake this entire batch in a loaf pan. Baking time will take much longer.

Mix dry ingredients in a large bowl.

Mix eggs, maple syrup, sugar, tahini, milk, vanilla and melted coconut oil together. I add my coconut oil last and pour it down the side of my mixing bowl to allow it extra cooling time before it has contact with the egg mixture.

Mix half of the wet ingredients into the dry ingredients bowl. Then mix half the shredded carrots in (and optional items such as pecans). Stir well and repeat with the remaining wet ingredients and shredded carrots.

Pour into lined pans.

Bake 25 minutes or until toothpick comes out clean. For a loaf pan, you may need to bake for 60 minutes +/- 10 minutes.

Let the cake cool on a rack for 1-2 hours before icing.

Meanwhile the carrot cake is baking/cooling, prepare the whipped mascarpone icing by using the whisk attachment of your mixer or handheld mixer. Whip the butter until fluffy and lightened in colour. Then add your mascarpone and continue to mix on medium. Add vanilla. Lastly, add icing sugar to taste. Store the whipped mascarpone in the fridge while waiting for cake to cool.