Toast and grind the coriander seeds

• Toast the coriander seeds in a dry pan until fragrant.
• Grind them to a fine powder and set aside.

Make the pecan praline

• Melt the caster sugar in a saucepan until a golden caramel forms.
• Stir in the toasted pecans, then spread on a baking tray lined with paper.
• Let cool completely, then break into shards and chop roughly.

Prepare the cake batter

• Whisk the eggs with the brown sugar until pale and fluffy.
• Stream in the oil while whisking, then fold in the grated carrots.
• Sift in the flour, baking powder, baking soda, salt, cinnamon and ground coriander, and mix until just combined.
• Fold in most of the chopped praline, keeping some for decoration.

Bake the cakes

• Divide the batter between two greased and lined cake pans.
• Bake at 180 °C until a skewer comes out clean.
• Cool in the pans for a few minutes, then turn out onto a cooling rack.

Whip the mascarpone frosting

• Beat the mascarpone, cream cheese and icing sugar until smooth.
• Add the vanilla bean seeds and the cold cream, and whip until thick and spreadable.

Assemble the cake

• Sandwich the cooled cake layers with a layer of frosting.
• Cover the top and sides with the remaining frosting.
• Finish with the reserved pecan praline shards.