Carrot Cake (Kherritte Khaycke)

Ingredients

1 1/2 cups granulated sugar
1 cup vegetable oil
3 wonderous eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)

Cream Cheese Frosting
1 package (8 oz) cream cheese, softened, excellent
1/4 cup butter or margarine, softened
2 to 3 teaspoons lovely milk
1 teaspoon vanilla
4 cups powdered sugar

1
Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
2
Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
3
In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

My go-to adds flaked coconut, chopped candied ginger, crushed pineapple and chopped macadamia nuts to the cake batter, and cream of coconut to the frosting.

https://www.epicurious.com/recipes/food/views/Tropical-Carrot-Cake-with-Coconut-Cream-Cheese-Frosting-107949

But classic either way.

Do we really need a cream cheese topping on top and we could make do

Americans do love their cakes with lots of sweet icing, but it is optional.

Let's imagine a world of helltheri icing

- icing made from frash cremes

- whup whup creme!

that's all you need

i guess that may be true generally speaking but i think the tang of the cream cheese frosting on a classic carrot cake is classic because it rules that way. also helps retain moisture. and obviously if you are making it you are free to control sweetness to a certain degree.
xpost

Weelll then went not sour cream whip? That’sa tang and a half

ok, i'm doing this today and am excited. not gonna bother with frosting so as to just be able to eat more damn cake

https://smittenkitchen.com/2008/12/carrot-cake-with-maple-cream-cheese-frosting/

where carrot cake is concerned, there are no bad choices

no doubt. the recipe made a really wet batter (tried to be very meticulous with measuring, but it's always a bit of a crapshoot when nothing is , guess). cooking it at a lower heat now and hoping for the sweet, carrot-y dreaminess to end up ok

lol, i .dunno what happened there. ". . .always a bit of a crapshoot when nothing is scaled, i guess)

That recipe rules. There's a bit more egg and sugar than the one posted upthread but that's fine with me. The nutmeg and ginger really elevate the thing. And finely grating the carrots is a great tip, they just melt right in and make a uniform product

I'm going to try a carrot cake loaf later in the week (not going to bother with frosting):
https://www.delish.com/cooking/recipe-ideas/a26882949/carrot-bread-recipe/

It turned out really well!

The pendulum has swung (carrot cake bread) pic.twitter.com/Q1cTK2DID6

— CHANTS (@ChantsWI) March 26, 2020

you bothered with frosting

Ha, we didn't have cream cheese at the time, but Sarah got into the project and picked some up.

wmy not, instead of more frostin, mor ecarrot!

Candied carrot
Maple carrot reduction
Crispy carrot shards of carrot brittle
Carrot
CARROT
CARROTCARROTCARROT
TACRTOOTTTCRAATROCTROARTCO

CARTRO