Steam the sliced carrots until very soft - about 15 minutes.
Meanwhile, melt the butter in a medium skillet and add the minced shallot.
Cook until soft and then add the cumin, piment d’Esplette. salt, pepper, and cinnamon.
Cook for 30 seconds or so to bring out the flavors in the dried spices.
When the carrots are soft, add them to the spice mixture and cook a few more minutes.
Transfer the mixture to a mini food processor and add the goat and mascarpone along with the olive oil.
Purée until very smooth; adjust for seasoning and scoop into a bowl.
Serve with celery sticks or crackers.