Unsalted butter, for the pan

12 oz, approximately 2 1/2 cups, all-purpose flour, plus extra for pan

10 oz grated baby carrots, medium grate

2 oz dried apricots minced

2 oz pecans chopped

1 t baking powder

1 t baking soda

3/4 t ground cinnamon

1/2 t salt

•10 oz sugar, approximately 1 1/3 cups

2 oz dark brown sugar, approximately 1/4 cup firmly packed

3 large eggs

1 t vanilla extract

3 oz plain yogurt

3 oz Glacier BrewHouse Oatmeal Stout

6 oz vegetable oil

FROSTING

4 oz cream cheese

6 oz mascarpone cheese

2 oz unsalted butter, room temperature

1 t vanilla extract

9 oz powdered sugar, sifted, approximately 2 cups

Orso Stout Carrot Cake

Recipe courtesy of Orso

Orso Stout Carrot Cake

Preheat oven to 350 F. Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside. (You can also use a 9-inch square and 3-inch deep cake pan if you prefer.) Put the carrots, apricots, and pecans into a large mixing bowl and set aside. Put the flour, baking powder, baking soda, cinnamon, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, vanilla extract, oatmeal stout and yogurt. With the processor still running, drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees and bake for another 20 minutes or until the cake reaches 205-210 degrees in the center. Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with mascarpone cream cheese frosting after cake has cooled completely.

Mascarpone Cream Cheese Frosting: In the bowl of a stand mixer with paddle attachment, combine the cream cheese, mascarpone cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in four batches and beat until smooth between each addition. Place the frosting in the refrigerator for 10 to 15 minutes before using. Yield: approximately 2 cups.