Step 1

Preheat oven to 350°F and set aside cupcake pans filled with liners.

Step 2

In a large bowl, whisk together all-purpose flour, cardamom, baking powder, baking soda, and salt. Set aside.

Step 3

In the bowl of a mixer, whisk together granulated sugar, brown sugar, and eggs. Add oil and whisk until the mixture is light in color and thoroughly combined, about 1 minutes.

Step 4

Gently fold in shredded carrots and prepared flour mixture, taking care not to overmix. Transfer batter to prepared cupcake pans, filling ¾-way, and bake until an inserted toothpick near the center comes out clean, about 17 to 20 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 5

In a large bowl, whip mascarpone cheese, powdered sugar, and cardamom on medium-high speed, using a whisk attachment, until fluffy smooth, about 2 minutes.

Step 6

With the mixer running on medium speed, slowly drizzle in heavy whipping cream. Wipe down the sides of the bowl as needed, and whip until soft peaks form. Increase speed to medium-high and whisk until stiff peaks form, about 3 to 5 minutes.

Step 7

Pipe or frost cupcakes as desired. Garnish with nuts and dried rose.

Step 8

Leftovers can be kept refrigerated in an airtight container for up to three days.