Dangerous, Moist Carrot Cake😄

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Dangerous, moist Carrot Cake
Prep Time
1 hr
Cook Time
1 hr 5 mins
Total Time
2 hrs 5 mins
 

This carrot cake will blow you away, moist, not too sweet and the topping is a culinary orgasm!😃

Course: Dessert
Cuisine: Swiss
Keyword: carrots, cake, sour cream topping, moist cake, the best carrot cake,
Servings: 20 servings
Author: Ulrich Koepf
Ingredients
  • 7 1/2 cup all-purpose flour or Weissmehl
  • 3 cup carrots peeled, grated
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp ground allspice
  • 3 tbls ground cinnamon
  • 3/4 tsp nutmeg
  • 1 1/2 tsp salt
  • 2 lbs white sugar
  • 6 ounce dark brown sugar
  • 9 each whole eggs
  • 18 ounce plain yogurt
  • 18 ounce vegetable oil
  • 2 cup golden raisins
  • 2 cup pecan pieces
  • 1 14 oz. can crushed pineapple drained
Topping
  • 250 gram cream cheese
  • 1/4 cup melted butter
  • 2 cup icing sugar powdered sugar
  • 1 tsp lemon juice
  • 1/2 tsp grated lemon zest
Instructions
Cake

  1. *Place the peeled and grated carrots in a large mixing bowl.

    * Place flour, baking powder, baking soda, spices, and salt in the bowl od a food processor and run for 5 min.

    *Add this mixture to the carrots and toss until well mixed and coated.

    *In the food processor bowl combine white sugar, brown sugar, eggs, and yogurt, with the machine running slowly drizzle in the vegetable oil.

    *Pour this mixture over the carrot mixture and stir until combined.

    *Pour into prepared 9-inch cake molds, or square molds, or pour into a full-size shaving dish insert.

    * Bake on the middle rack, in a preheated oven for 45 min. @ 350F. then reduce heat to 325F. & bake an additional 20 min. or until the center of the cake reaches 205-210 F:

Topping

  1. In mixing bowl mix all ingredients together until smooth, spread or pipe over the cold cake.