Cut a piece of cheesecloth into a 5-inch by 5-inch square. Place the lightly crushed cardamom pods on the cheesecloth. Wrap the cardamom pods and tie the cheesecloth into a sachet with kitchen twine.

Place the grated carrots in a saucepan with ½ cup (100g) granulated sugar and 2 tablespoons (30ml) water. Add the sachet with the cardamom pods. Turn the heat to medium. Once the sugar dissolves and the carrots begin to bubble, reduce the heat to low. Cover and simmer for 1 hour and 30 minutes until the carrots soften and deepen in flavor. Stir occasionally. Remove the lid and simmer uncovered for an additional 30 minutes to evaporate any liquid in the pot. Remove and discard the sachet with the cardamom pods.

Transfer the carrot jam to a bowl and let it cool for 30 minutes.

Melt 4 tablespoons (57g) of butter in a small pot over medium heat. Once melted, add ½ cup (100g) of light brown sugar and 1 teaspoon ground cinnamon. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color.

Turn the heat to low and add 1 teaspoon vanilla extract and 2 tablespoons (30g) heavy cream. Whisk until smooth and simmer for 1 minute. Turn off the heat.

Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.

Add 1 tablespoon (7g) cornstarch to the bowl of carrot jam and stir to combine. Set aside.

Sift 1 cup (120g) of all-purpose flour, 1 tablespoon (7g) powdered buttermilk, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ¾ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and ¼ teaspoon kosher salt into a small bowl. Set aside.

Add 4 tablespoons (57g) of room temperature butter and ½ cup (100g) of light brown sugar to a large bowl. Use an electric hand mixer to cream them together. Add 1 egg and beat until smooth.

Add half the sifted dry ingredients and beat with the mixer until just combined. Add half the milk along with 1 teaspoon vanilla extract. Beat until just combined. Add the remaining dry ingredients and the remaining milk and beat until just combined. Don’t over-mix! Rinse the beaters.

Mix ½ cup (60g) crushed walnuts with 1 tablespoon (7g) all-purpose flour until the walnuts are coated. Pour the mixture into the bowl of cake batter and use a spatula to fold it in. Set aside.

Place the cream cheese in a medium bowl and beat with an electric hand-mixer on medium speed until completely smooth.

Add the egg, granulated sugar, and 1 teaspoon vanilla extract. Beat for 30 seconds until smooth and creamy. Set aside.

Remove the cake pan from the refrigerator. Spoon the carrot jam over the caramel and spread it into an even layer. Add half the cake batter on top and smooth it into an even layer. Pour the cream cheese mixture over the batter and smooth it out. Pour the remaining cake batter on top and use your spatula to smooth it into an even layer. The top layer of cake batter will mix with the cream cheese below–that’s okay. Try not to overwork the top layer if possible!

Let the cake stand at room temperature for 30 minutes. The cake should still be warm to the touch.

Place a large plate over the cake pan and carefully invert the cake onto the plate. Tap the bottom of the pan to encourage the release of the cake.

Place ½ cup (120g) heavy cream in a large bowl. Add ½ cup (60g) sifted powdered sugar and 1 teaspoon vanilla extract. Beat on medium-high speed until soft peaks form. Add 2 ounces (56g) mascarpone and continue beating just until stiff peaks form, being careful not to overmix it. Cover and refrigerate up to 12 hours.

Transfer the whipped mascarpone to a frosting bag fitted with a large, round frosting tip. Slice the cake into pieces and pipe a dollop of whipped mascarpone on each slice. Garnish the cake slice with chopped walnuts and a dusting of cinnamon, if desired. Enjoy!