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Preheat the oven to 335F.
In a blender (or with an immersion blender) combine the toasted walnuts/pecans, buttermilk, and neutral oil, blend until the nuts are pretty fine and uniform in size.
In a medium bowl, combine the nut, milk, oil paste with eggs and dark brown sugar. Whisk to combine.
Add the finely shredded carrots and whisk to combine.
Add the all-purpose flour, toasted rye flour, baking powder, baking soda, and Haldi masala. Whisk just until no dry spots of flour remain in the batter, do not over mix.
Line the bottom of an 8” cake pan with parchment paper. Pour the cake batter into the pan and smooth out.
Bake the cake for 40-50 minutes, until set in the center and lightly bounces back when tapped.
Allow the cake to cool before removing it from the cake pan.
For the Brown Butter Cream Cheese Mousse: Brown the unsalted butter and set aside to cool.
In a stand mixer, combine the cooled browned butter and cream cheese, beat until homogenous.
Add powdered sugar and salt, beat until light and fluffy.
In another bowl, whip the heavy cream until stiff peaks form, then combine with the cream cheese mixture.
Use the mousse to decorate the cooled cake.