best cakes | Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World https://www.ulrichkoepf.website Get new food & travel stories from Chef UlrichK Sun, 19 Jan 2025 11:20:24 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 https://www.ulrichkoepf.website/wp-content/uploads/2016/07/cropped-20150425_180828-2-150x150.jpg best cakes | Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World https://www.ulrichkoepf.website 32 32 Dangerous, Moist Carrot Cake😄 https://www.ulrichkoepf.website/dangerous-moist-carrot-cake/ https://www.ulrichkoepf.website/dangerous-moist-carrot-cake/#respond Fri, 15 May 2020 19:38:19 +0000 https://www.ulrichkoepf.website/?p=6615   This carrot cake will blow you away, moist, not too sweet and the topping is a culinary orgasm!😃

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Dangerous, moist Carrot Cake

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,
Prep Time 1 hour
Cook Time 1 hour 5 minutes
Total Time 2 hours 5 minutes
Servings 20 servings
Author Ulrich Koepf
Cost 10

Equipment

  • Kitchenaid or similar, mixing bowl, rubber spatula, whip, grater, peeler, paring knife, apple corer, food processor

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

  • *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

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