Preparation

Bake the cake

• 将架子放在烤箱的中心，然后将烤箱加热至350°F。用烹饪喷雾剂涂上10×15英寸的果冻卷锅。与羊皮纸排队，并喷洒羊皮纸。
• 在一个中等大小的碗中，搅拌面粉，肉桂，生姜，肉豆蔻，发酵粉，盐和小苏打。
• In a stand mixer fitted with the whisk attachment or with a hand-held mixer, beat the sugar and oil on medium speed until smooth, about 1 minute. Add the eggs one at a time, beating well after each addition, and then add the vanilla. Reduce the speed to low, and mix in the carrots. Fold in the dry ingredients by hand with a spatula. Stir in the nuts.
• Pour the batter into the prepared pan, spreading it evenly. Tap the pan on the counter to settle the batter. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes, turning the pan halfway through baking time. Transfer to a cooling rack and let cool completely in the pan.

Make the candied carrot curls

• Line two rimmed baking sheets with parchment and lightly coat one with cooking spray. Heat the oven to 225°F. combine the sugar with 1-1/2 cups water in a 3-quart saucepan, and cook over medium heat until the sugar dissolves.
• Meanwhile, shave the carrots into 6- to 7-inch strips with a vegetable peeler. Simmer in the sugar syrup until translucent, about 15 minutes. Transfer with a slotted spoon to the oiled baking sheet. Bake until dried but still pliable, 30 minutes.
• 一旦您可以处理它们，就会卷曲木勺的手柄周围的条带，以使上油板上的侧面与勺子接触。保持几秒钟；然后将卷发滑到未油的烤盘上。烘烤直到凝固，再过5到8分钟。

Make the candied pecans

• 在带有羊皮纸的小框烤盘上排成一张。将糖在10英寸的不粘锅中用中低温煮熟，而不会搅拌直至融化和金色，大约3分钟。加入坚果并煮熟，偶尔扔，直到糖为深琥珀色，2至3分钟。将螺母转移到准备好的烤盘上以完全冷却。切粗切。

做糖霜

• 在装有搅拌附件或手持式搅拌机的立式搅拌机中，以中等速度搅拌马斯卡彭，奶油，糖和香草，直至光滑，约1分钟。将速度提高到中高，然后跳动，直到糖霜保持僵硬的峰值30至60秒。不要过度损坏，否则糖霜会失去光泽。

Assemble the cake

• Use an offset spatula to loosen the cake from the sides of the pan. Invert it onto a cutting board, and gently peel off the parchment paper. Using a serrated knife, cut the cake in half crosswise, then cut each half again to get four equal rectangular pieces.
• 将一块蛋糕放在上面的盘子上，放在盘子上。边缘下的蜡纸或羊皮纸。用偏移刮刀将大量的1/2杯糖霜均匀地撒在层上。
• 将第二层，顶部向上，顶部。确保边缘对齐。如果看起来不平衡，请对其施加轻微的压力。再加上另一个堆积1/2杯糖霜。重复第三层，顶向上，另一层堆积1/2杯糖霜。顶上第四层，顶向上。
• Put about 1-1/2 cups of frosting in a small bowl. Spread this frosting in a thin layer over the top and sides of the cake to seal in the crumbs; don’t worry if this frosting is speckled with crumbs. Chill the cake in the refrigerator for 5 minutes.
• 将剩余的糖霜撒在蛋糕的顶部和侧面（您可能不需要全部）。将蛋糕冷藏至少3个小时，最多12小时。（如果储存超过3个小时，则用塑料松散地覆盖蛋糕。）

Garnish and serve

• 在食用之前，如果使用的话，请在蛋糕上放上蛋糕和胡萝卜。用锯齿刀将蛋糕切成薄片。

Make Ahead Tips

The cake can be baked 1 day ahead and kept covered at room temperature.

The candied carrot curls and nuts can be made up to one day ahead and kept in an airtight container at room temperature.

The cake can be frosted up to 12 hours before serving.