In a small saucepan, warm ½ cup of milk and ¼ cup of water over low heat until lukewarm—about 100°F (38°C). Remove from heat and stir in ¼ cup of salted butter, 2 teaspoons of active dry yeast, ¼ cup of granulated sugar, and 2 tablespoons of raw honey. Allow mixture to sit for 5-10 minutes until it becomes foamy.

In a large mixing bowl, combine 3½ cups of all-purpose flour, 1 large egg, 1 teaspoon of maple extract, and a blend of 1 teaspoon cinnamon, ½ teaspoon allspice, ½ teaspoon ginger, and a pinch of nutmeg. Gradually pour in the yeast mixture, mixing until everything is just combined. The dough will be soft and sticky.

Transfer the sticky dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If needed, gradually add more flour to prevent sticking. Once kneaded, shape the dough into a ball and place it in a greased bowl, covering it with a damp cloth. Allow it to rise in a warm spot for 1.5 to 2 hours, or until doubled in size.

While the dough rises, in a small bowl, mix together ½ cup of light brown sugar, 1 tablespoon of cinnamon, and any additional spices you wish to use. Set aside.

Once the dough has risen, punch it down gently and transfer it back to a floured surface. Roll the dough into a large rectangle, about ¼ inch thick, measuring roughly 12x16 inches. Brush the dough generously with melted butter, then evenly sprinkle the filling mixture over the surface.

Sprinkle the remaining 1½ cups of finely grated carrots evenly over the filling. Starting from one long side, carefully roll the dough tightly into a log shape. Pinch the seams to seal well, then slice the rolled dough into 1-inch pieces with a sharp knife.

Arrange the sliced rolls in a greased 9x13 inch baking dish, keeping them snug but not overcrowded. Cover the dish with a clean cloth and let the rolls rise in a warm area for about 30 minutes, or until they puff up visibly.

Preheat your oven to 350°F (175°C). Once the rolls have risen, brush them lightly with melted butter. Bake in the preheated oven for 25-30 minutes or until they are golden brown on top.

While the rolls are baking, make the mascarpone icing by whisking together 8 ounces of mascarpone cheese, 1 cup of powdered sugar, 1 teaspoon of maple extract, and 2-4 tablespoons of milk until smooth and creamy.

As soon as the Carrot Cake Cinnamon Rolls are out of the oven, drizzle the prepared mascarpone icing over them while still warm.