This carrot cake will blow you away, moist, not too sweet and the topping is a culinary orgasm!😃
- 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
- 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
*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:
In mixing bowl mix all ingredients together until smooth, spread or pipe over the cold cake.
