If you’re a fan of Golden Corral’s famous carrot cake, then you’re in luck! This recipe will help you recreate it from the comfort of your own kitchen. With its moist cake layers and creamy frosting, this carrot cake is sure to be a crowd-pleaser.
Table of Contents:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 eggs
- 2 cups grated carrots
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons milk
- Preheat your oven to 350°F.
- In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the granulated sugar, vegetable oil, and eggs.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined.
- Stir in the grated carrots, chopped pecans, and vanilla extract.
- Grease and flour two 9-inch round cake pans.
- Divide the batter evenly between the two cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool completely.
- To make the frosting, beat together the cream cheese and butter until smooth.
- Add in the powdered sugar and vanilla extract and mix until well combined.
- Gradually add in the milk, one tablespoon at a time, until the frosting reaches your desired consistency.
- Place one of the cake layers onto a serving plate and spread a layer of frosting over the top.
- Place the second cake layer on top and spread frosting over the entire cake, including the sides.
- Refrigerate the cake for at least 30 minutes before serving.
This cake pairs well with a cup of coffee or a glass of cold milk. For a festive touch, add a sprinkle of cinnamon over the top of the frosting.
Tips and Notes:
- If you don’t have pecans on hand, walnuts can be substituted.
- Make sure the cream cheese and butter are both softened before preparing the frosting.
- If the frosting is too thick, add in more milk until it reaches your desired consistency.
- If you want to add some extra flair to your cake, try piping the frosting onto the cake using a pastry bag.
- This cake can be stored covered in the refrigerator for up to 5 days.
1) Can I use a different type of oil in this recipe?
Yes, you can substitute vegetable oil with canola oil or coconut oil, although the flavor and texture of the cake may vary slightly.
2) Can I make this cake without nuts?
Yes, you can omit the pecans or substitute them with raisins or shredded coconut.
3) Can I freeze this cake?
Yes, this cake can be frozen for up to 2 months. Allow the cake to cool completely, wrap it tightly in plastic wrap, and store it in an airtight container before freezing.
4) Can I make cupcakes instead of a cake?
Yes, you can use this recipe to make cupcakes. Simply fill lined cupcake pans 2/3 full with batter, and bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
5) Can I use pre-shredded carrots instead of grating them myself?
Yes, pre-shredded carrots can be used, although the texture of the cake may be slightly different than if you grated the carrots yourself.
This Golden Corral carrot cake recipe is a classic dessert that’s perfect for any occasion. With a few simple ingredients and a little bit of baking know-how, you can create a moist and flavorful carrot cake that’s sure to impress. Whether you’re celebrating a special occasion or just treating yourself, this recipe is a must-try!