Garnish this carrot cake mocktail with a slice of brûléed citrus and remember to tuck one into the drink for a bit of smoky sweetness. As a non-alcoholic brunch drink, this serves up the flavors of the spiced dessert with the brightness of clementine or mandarin juice, since I always add a hint of orange to carrot cake.  A cinnamon simple syrup made with raw cane turbinado sugar, which retains some natural molasses, adds spice with deeper notes and just-enough sweetness to each cheerful glass. While a carrot juice and citrus mocktail is perfect any time of year, now is when clementines, tangerines, and many other citrus fruits that brighten…