Golden Corral Carrot Cake Recipe
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.
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Servings: 6
Calories: 422kcal
Equipment
- 9x13 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 9x13-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.