Golden Corral carrot cake is a delicious and creamy dessert that originated in the United States. It’s an easy-to-make cake, with grated carrots giving it a unique flavor. The cream cheese frosting adds an extra layer of sweetness to make this a truly indulgent treat.
This recipe calls for all the basic ingredients you’d find in any carrot cake, as well as some extras that make this one stand out from the rest.
In this article, we’ll look at the classic Golden corral carrot cake recipe, discuss variations on the standard ingredients, and provide some advice on how to store any leftovers.
What Is Golden corral carrot cake?
Golden Corral carrot cake is a classic dessert made with grated carrots, mixed-spice, and cream cheese frosting it’s created by the American restaurant chain Golden Corral. Golden corral carrot cake has a unique flavor, thanks to the combination of ingredients.
The carrots add texture and body while the cream cheese frosting provides a velvety smooth sweetness that completes the dish. This delicious cake is perfect for special occasions such as birthdays or holidays and is an excellent way to make use of the ever-present carrots in your vegetable drawer.
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Where Did I First Try Golden corral carrot cake?
I first tried Golden Corral carrot cake at the Golden Corral restaurant chain. This national American buffet-style restaurant chain often offers a variety of desserts, including their famous carrot cake. It’s been a favorite of mine ever since!
The cake is always moist and flavorful, thanks to the grated carrots. It’s a great way to satisfy a sweet tooth without overdoing it on the calories. The cream cheese frosting adds an extra layer of sweetness that really makes this dessert stand out from other carrot cakes.
The original recipe had an extra layer of cream cheese frosting on top that gave it an extra kick of sweetness. This recipe is based on my first experience with their delicious cake.
The taste of the cake was divine; it had a perfect balance between the spiced carrots, sweet cream cheese frosting, and moist cake. Every bite was a heavenly combination of flavors that left me wanting more.
Ingredients
- Granulated Sugar: Granulated Sugar is used to sweeten the cake and provide a nice texture.
- All-Purpose Flour: All-purpose flour gives the cake its structure and helps keep it together while baking.
- Baking Soda: Baking soda is an important ingredient in this recipe as it helps the cake rise so that it isn’t dense or heavy.
- Salt: Salt helps to enhance the flavors of all of the other ingredients in this recipe.
- Cinnamon: Cinnamon is used to give the cake a subtle, warm flavor and makes it extra delicious when served with a nice, cold glass of milk.
- McCormick Vanilla Extract: McCormick vanilla extract adds a beautiful aroma and flavor to the cream.
- Oil: Oil helps make the cake moist and helps it keep its shape while baking.
- Eggs: The eggs help bind all of the ingredients together and give the cake structure when baking.
- Baby Carrots: Baby carrots give this cake a beautiful orange hue, as well as a subtle sweetness that pairs perfectly with the cinnamon and vanilla.
- Unsalted Butter: The butter gives the cake a nice, creamy texture and helps to make the cream.
- Cream Cheese: Cream cheese is used in this recipe to give the icing a delicious texture that is both light and fluffy.
- Powdered Sugar: Powdered sugar is used to sweeten the icing and give it a smooth finish.
Directions
Step 1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9×13-inch round baking pan with butter or non-stick cooking spray.
Step 2
In a large bowl, combine the sugar, oil, eggs, and baby carrots. Mix until everything is well combined. In a separate bowl, combine the flour, baking soda, salt, and cinnamon.
Step 3
Slowly add in the dry ingredients to the wet ingredients and mix until everything is well combined. Pour the batter into the round cake pan and spread it evenly with a rubber spatula.
Step 4
Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool completely before adding the cream cheese icing.
Step 5
To make the cream frosting, combine softened butter, cream, and vanilla in a medium mixing bowl. Blend until completely smooth and combined. If the icing is too thick, add drops of milk to reach desired consistency. Cover with plastic wrap and store at room temperature.
Step 6
Start by placing the first layer on a serving plate and evenly cover the top of the cake with frosting. Place the second layer on top, face down, and press firmly in place. Spread the rest of the frosting over the top and sides of the cake to evenly coat.
Baking Tips
- Make sure to grate your carrots using a fine grater so that they don’t overpower the flavor of the cake.
- Be sure to mix your batter until everything is well combined.
- When adding the dry ingredients to the wet ingredients, be sure to do it slowly and mix in between additions.
- When removing the cake from the oven, let it cool completely before frosting.
What Ingredients Can I Replace or Substitute While Making It?
- The sugar can be swapped out for a sugar-free alternative such as erythritol or stevia if desired.
- You can also substitute the all-purpose flour for almond flour if you’d like to make this cake gluten-free.
- For those who are vegan or have an egg allergy, you can use flax eggs instead of regular eggs.
- To make this cake dairy-free, you can use coconut oil instead of butter and vegan cream cheese in place of regular cream cheese.
- For an extra burst of flavor, feel free to add any additional spices such as nutmeg or allspice. You could also try adding a pinch of ground ginger for a tasty twist. Lastly, you could also add in some grated fresh oranges or lemons for an added zing!
- No matter which ingredients you decide to use, be sure to adjust the amount of sugar used if you choose a sugar-free alternative and make sure that your vegan cream cheese is fully blended before adding it to the batter.
Golden Corral Carrot Cake Recipe
Equipment
- 9×13 inch Baking pan
- Electric mixer
- 2 medium mixing bowls
Ingredients
- 1 1/4 teaspoons of cinnamon a warm and aromatic spice that complements the sweetness of the carrots, infusing the cake with a cozy and comforting flavor, creating a harmonious blend of flavors.
- 2 large eggs acting as a binding agent and providing structure to the cake, while also adding richness and a velvety texture, resulting in a tender and fluffy crumb.
- 8 ounces of finely grated baby carrots the star ingredient of the carrot cake, providing natural sweetness, moisture, and a vibrant orange color, while also adding a delicate and tender texture to the cake.
- 1 teaspoon of baking soda a leavening agent that helps the cake rise and develop a light and airy texture, ensuring a moist and tender final result.
- 5/8 cup of oil such as vegetable or canola oil, providing a moist and tender texture to the carrot cake, ensuring a rich and indulgent mouthfeel, while also contributing to the cake’s overall moisture and preserving its freshness.
- 3/4 teaspoon of salt enhancing the flavors of the cake, balancing the sweetness and adding depth to the overall taste profile.
- 1 cup of granulated sugar adding a touch of sweetness that complements the natural sweetness of the carrots, creating a perfectly balanced sweetness in every bite, while also contributing to the cake’s structure and tenderness.
- 1 cup of all-purpose flour serving as the base ingredient, providing structure to the cake and creating a light and fluffy crumb, ensuring a delightful texture.
For Cream:
- 4 ounces packages of cream cheese at room temperature offering a tangy and creamy element to the frosting, creating a delectable balance of sweetness and tang, while also providing a velvety and luxurious texture.
- 4 cups of powdered sugar sifted, sweetening the cream and creating a smooth and silky consistency, resulting in a luscious and decadent frosting that perfectly complements the moist and flavorful carrot cake.
- 1/2 tablespoon of McCormick Vanilla Extract providing a fragrant and aromatic note to the cream, enhancing the overall flavor profile and adding a touch of sweetness.
- 6 tablespoons of room temperature unsalted butter contributing richness and a creamy texture to the cream, adding a luscious and velvety smoothness to the frosting.
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9×13-inch round baking pan with butter or non-stick cooking spray.
- In a large bowl, combine the sugar, oil, eggs, and baby carrots. Mix until everything is well combined. In a separate bowl, combine the flour, baking soda, salt, and cinnamon.
- Slowly add in the dry ingredients to the wet ingredients and mix until everything is well combined. Pour the batter into the round cake pan and spread it evenly with a rubber spatula.
- Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool completely before adding the cream cheese icing.
- To make the cream frosting, combine softened butter, cream, and vanilla in a medium mixing bowl. Blend until completely smooth and combined. If the icing is too thick, add drops of milk to reach desired consistency. Cover with plastic wrap and store at room temperature.
- Start by placing the first layer on a serving plate and evenly cover the top of the cake with frosting. Place the second layer on top, face down, and press firmly in place. Spread the rest of the frosting over the top and sides of the cake to evenly coat.
Notes
- Make sure to grate your carrots using a fine grater so that they don’t overpower the flavor of the cake.
- Be sure to mix your batter until everything is well combined.
- When adding the dry ingredients to the wet ingredients, be sure to do it slowly and mix in between additions.
- When removing the cake from the oven, let it cool completely before frosting.
Nutrition Information
- Calories: 400 kcal
- Fat: 21 g
- Carbohydrates: 44 g
- Protein: 5 g
- Sodium: 286 mg
- Cholesterol: 74 mg
How to Store Leftover Golden corral carrot cake?
Leftover carrot cake can be stored in a sealed container at room temperature for up to 3 days. To keep leftovers as fresh as possible, you may also consider storing them in the fridge or freezer.
If freezing, wrap tightly with plastic wrap and then aluminum foil before placing in the freezer. When ready to eat, thaw overnight in the refrigerator before serving.
FAQs
Can pregnant women eat this?
Yes, as long as the ingredients are well-cooked and not expired.
Can this cake be made gluten-free?
Yes, simply substitute the all-purpose flour for almond flour. Additionally, make sure to use gluten-free cream cheese for the icing.
Is this cake suitable for diabetics?
Yes, providing you substitute the sugar for a sugar-free alternative, such as erythritol or stevia. Make sure to adjust the amount of sweetener used to taste. Additionally, using a sugar-free cream cheese alternative may also help to sweeten the icing.
Can I use applesauce instead of oil?
Yes, you can substitute the oil with an equal amount of applesauce. This will make the cake slightly less moist but still delicious. Alternatively, you could use a combination of oil and applesauce. For best results, use half applesauce and half oil.
Can I make this cake using a cake mix?
Yes, you can use a carrot-flavored cake mix as your base instead of making the batter from scratch. Simply follow the instructions on the cake mix box, but add in some grated carrots for extra flavor and texture. Additionally, you can use your favorite cream cheese icing to top off the cake.
Wrapping Up
This golden corral carrot cake is an easy and delicious dessert that will please everyone! Whether you choose to make it with all-purpose flour, almond flour, or even a sugar-free alternative, it’s sure to be a hit.
Plus, its creamy cream cheese icing adds the perfect touch of sweetness. Be sure to store any leftovers in the fridge or freezer for the best results. This rice cake will be the perfect treat for any occasion and a great addition to your dessert repertoire.
Please share this recipe with your friends and family. Thank you for taking the time to make this delicious and easy golden corral carrot cake!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.