Carrot Cake with Mascarpone Frosting

For the cake 

• 1.5 cups all-purpose flour I use einkorn or spelt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1.25 cups granulated sugar
• 10 tablespoon butter softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 4 medium carrots coarsely grated (about 2 cups)
• 3/4 cup finely chopped pecans toasted

For the frosting 

• 1 cup mascarpone well chilled
• 1/2 cup farmers cheese if grainy, squeeze through a medium sieve – or use more mascarpone
• 1.5 cup heavy cream not ultra-pasteurized
• 1/4 cup granulated sugar
• 1.5 teaspoons vanilla extract
• 1 teaspoon fresh lemon juice

For the garnish

• 1/3 cup toasted pecan pieces