To Prep Your Dutch Baby Batter

1. Preheat the oven to 425º. Place a 10-inch cast iron skillet in the oven while it heats so the pan becomes very hot.
2. In your mixing bowl, whisk your eggs till frothy.
3. Whisk in milk and vanilla.
4. Gradually whisk in the flour, sugar, salt, and cinnamon. Whisk until completely smooth and slightly frothy.
5. Let the batter rest for 10 minutes while the oven finishes heating.

To Make Your Carrot Cake Compote

1. Heat a medium skillet or saucepan over medium heat and melt the butter. Add the grated carrots and cook for 3–4 minutes, stirring frequently, until the carrots soften.
2. Stir in maple syrup, fresh orange juice, toasted walnuts, cinnamon, ginger, and a pinch of salt. Continue cooking for 5–7 minutes, stirring occasionally, until the carrots become glossy and slightly jammy.
3. Remove from heat and set aside.

To Bake Your Dutch Baby

1. Carefully remove the hot skillet from the oven and add the butter. Swirl the pan until the butter melts and coats the bottom and sides.
2. Immediately pour the batter into the hot skillet and return it to the oven. Bake for 18–20 minutes until the dutch baby is dramatically puffed with deep golden edges. Avoid opening the oven door during baking.

To Make Your Maple Mascarpone

1. In a small bowl, stir together mascarpone and maple syrup until smooth and lightly sweetened.

To Assemble it All

1. Remove the dutch baby from the oven. Spoon the warm carrot cake compote into the center.
2. Add dollops of maple mascarpone, then sprinkle with copped roasted walnuts.
3. Finish with a generous dusting of powdered sugar, a drizzle of maple syrup, and a little fresh orange zest. Place a few carrot leaves on top of it all.
4. Serve immediately while the pancake is still warm and puffed.