This is arguably the best carrot cake in the world. Thank you, Rhyll!! (If you don't have any carrots, beets can be substituted to make equally delicious beet cake!)
Rhyll wrote out two versions of her cake, the "not-so-decadent":
And the "decadent" one. Guess which version I have never made....
The icing is made with butter and cream cheese and is not overly sweet. This time, because the icing was a little stiff, I added some plain yoghurt. Hmmmm, maybe I should always add yoghurt. The icing was spectacular. One of the things that makes the cake so good is that we put on lots of icing. (One can never have too much cream cheese icing.)
It was so good! When we saw there was only one piece left, we decided we had to make another carrot cake as soon as this one was finished.