12 ounces (about 2½ cups) all-purpose flour, plus extra for pan
10 ounces baby carrots, grated
2 ounces dried apricots, minced
2 ounces pecans, chopped
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon salt
1⅓ cups sugar
¼ cup firmly packed dark brown sugar
3 large eggs
1 teaspoon vanilla extract
3 ounces Greek yogurt
3 ounces Samuel Adams Holiday Porter or Old Fezziwig Ale
6 ounces vegetable oil
Preheat oven to 350 degrees. Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Put the carrots, apricots, and pecans into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, cinnamon, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrot mixture and toss until they are well coated with the flour.
In the food processor bowl, combine the sugar, brown sugar, eggs, vanilla extract, oatmeal, beer, and yogurt. With the processor still running, drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees and bake for another 20 minutes or until the cake reaches 205-210 degrees in the center. Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with mascarpone cream cheese frosting.