Cafe au Lait Chai Carrot Cake
1c crushed pineapple, drained pinch of salt
3c shredded carrot 1tbsp cinnamon
1c shredded zucchini 1 tsp nutmeg
2 1/2c flour 2 tbsp Kalua, liquor
1/2c whole wheat flour 1/2c vegetable oil
1tbsp baking powder 1/2c applesauce
1tsp baking soda 1 1/2c brown sugar, packed
4 lg. eggs 2tsp vanilla
1/2c strong coffee (espresso) 1c toasted, chopped coarsely hazelnuts, skin on
1 500ml container Mascarpone cheese 1tbsp instant espresso powder
2 c icing sugar plus extra 1c 35% whipping cream
2tsp vanilla 1tbsp each cinnamon
1 tbsp Kahlua
1 tbsp Kahlua
In a large mixer bowl beat oil, eggs, applesauce, vanilla, coffee, sugar, spices and pineapple on med. speed. Fold carrots, zucchini and nuts into wet ingredients using a spatula On a piece of parchment/wax paper using a fork blend flour , baking powder, baking soda, salt, to remove any clumps. Thoroughly incorporate dry ingredients into wet mixture, making sure all vegetables are blended.
Pour into 2, 8" or 9" rounds or one spring form pan, greased and floured. Bake in a preheated 350F oven until toothpick comes out clean, approx.30-40min. for round pans and up to70min. for spring form pan. Let cool approx. 15min. loosen edges with the back of a knife and remove to cooling racks. When cool slice horizontally in half for 2 thick layers or 3 thin layers.
Icing:In a small mixer bowl whip cream to firm peaks, set aside.
In a large mixer bowl beat mascarpone cheese until smooth, add coffee, vanilla, Kalua and cinnamon. Add icing sugar reduce speed to low. Fold in whipped cream gently. Spread some icing in the middle of each cake layer. Spread remainder of icing on top and sides if desired.
*Garnish with extra sprinkled espresso powder, chocolate covered coffee beans, cinnamon sugar , fine chopped hazelnuts or shaved chocolate*