For the carrot cake: In a large bowl, whisk the granulated sugar, brown sugar, oils and eggs until well combined. Add the miso paste, vanilla and orange zest and whisk to combine. In another large bowl, whisk together the flour, cinnamon, baking powder, salt and baking soda. Add half of this mixture to the sugar and egg bowl and stir until just combined. Toss the other half of the dry mixture with the carrots and fold into the batter. Allow the batter to sit, covered in the fridge, for a few hours or up to overnight (preferable) to let the carrot juices soak into the batter.

Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans with butter and line with parchment paper.

Divide the batter evenly between the two pans. Bake until “springy,” 25 to 35 minutes. Let cool.

For the frosting: With a hand or stand mixer (or whisk), beat the browned butter and cream cheese together until well combined. Add the confectioners’ sugar, salt and vanilla. Beat until incorporated and fluffy. Add milk if needed to thin.

Assemble the layers and frost the sides and top. Garnish with chopped candied pecans and/or toasted shredded coconut on the sides of the cake. (You could also stack as a naked cake for easy at-home prep. Or do a single layer.)

Cook’s Notes: To brown butter, add it to a small saucepan and cook until it begins to brown. (The butter will begin to separate and sizzle. Take care to let it gently brown rather than burn.)

Mix by hand! Don’t lug out the mixer.

Use a small shedder for the carrots; it breaks them down more, for more moisture!

Toss the carrots with a little flour to prevent sinking (like blueberries in muffins).

Let the batter sit in the fridge for a few hours or overnight if possible to let the carrots start releasing their juice.

Wrap the cake layers in plastic while they are still slightly warm to retain moisture.