Carrot Cake with Orange-Saffron Cream

To prepare cake: Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.

Whisk all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Beat oil, brown sugar, granulated sugar and vanilla in a stand mixer fitted with the paddle attachment until starting to lighten in color, about 2 minutes. Slowly add eggs, one at a time, beating until well combined before adding the next. Add the dry ingredients and mix just until incorporated. Add carrots and mix until just combined. Scrape the batter into the prepared pan.

Bake the cake until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan on a wire rack, about 30 minutes.

Meanwhile, prepare orange-saffron cream: Heat 3/4 cup cream in a small saucepan over medium-high heat until just steaming. Place zest and saffron in a small bowl. Pour the hot cream over them and let steep for 10 minutes. Strain (discard zest and saffron). Refrigerate the saffron cream until cold, about 30 minutes.

Combine chocolate chips and the remaining 1/4 cup cream in a small microwave-safe bowl. Microwave on High, stirring halfway through, until just melted, about 30 seconds. Cool to room temperature, about 10 minutes.

Transfer the saffron cream to the bowl of a stand mixer fitted with a whisk attachment. Add mascarpone and beat just until medium peaks form. Fold 1/4 cup of the mixture into the chocolate mixture until combined, then scrape the chocolate mixture back into the remaining saffron cream. Beat just until lightly whipped, 5 to 10 seconds; do not overmix.

Serve the cake topped with the saffron-orange cream and more orange zest, if desired.