Cafe au Lait Carrot Cake

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

Icing:

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

                                                                       
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*