Golden Corral Carrot Cake Recipe | Classic, Moist, And Cream Cheese Frosting Cake

Welcome to Golden Corral Carrot Cake Recipe

In this article, I shared four kinds of Golden Corral Carrot Cake recipes. Below details:

  • Golden Corral Moist Baby Carrot Cake Recipe
  • Classic Golden Corral Carrot Cake Recipe
  • Golden Carrot Cake Recipe with Coconut Cream Cheese Frosting
  • Simple Golden Corral Carrot Cake Recipe

Golden Corral Moist Baby Carrot Cake Recipe

Moist Baby Carrot Golden CorralCake Recipe
Moist Baby Carrot Golden CorralCake Recipe

Fundamentally, everyone has a carrot cake recipe that they think is amazing, but after only 1 bite of our additional moist carrot cake recipe, we believe you will reconsider!

Fresh, peeled baby carrots make homework so much easier and quicker, but in the event that you currently have a bunch of carrots at the cooler which you will need to peel and cut, take the plunge!

Just ensure to put in a few additional things to find the weight back up to a pound; everything considered, it is called carrot cake that’s as it ought to be.

If you believe you want to out the layers, then trim them but do not allow the debris to move to squander!! Dry in an oven, disintegrate to bits, and press on the faces of the frosted cake for a decorative touch.

As we said the frosting on our own really takes the cake. Rich and great, it features an additional smooth conclusion on the grounds that powdered glucose was sifted to the mixture. It is simply yet another motive behind why our recipe creates an outstanding moist carrot cake that’s guaranteed to become your favourite.

Preparation Time: 25 Minutes Cook Time: 55 Minutes Total Time: 1 Hour 20 Minutes

Type: Dessert Cuisine: Western Yield: 12 Serving

Keyword: Golden Corral Moist Baby Carrot Cake Recipe

Ingredients

  • 2 cups of granulated sugar
  • 1 1/4 cups oil
  • 4 large eggs
  • 1 pound finely grated baby carrots
  • 2 cups all-purpose flour
  • 2 teaspoons of baking soda
  • 1 1/2 teaspoon salt
  • 2 1/2 teaspoons cinnamon

Cream:

  • 12 tablespoons room temperature unsalted butter
  • 8 oz packages of cream cheese at room temperature
  • 8 cups powdered sugar sifted
  • 1 tablespoon of vanilla extract

Directions

Preheat oven to 325 degrees, then line bottom of two 9 “cake pans with parchment paper. Spray paper and pans using a nonstick cooking spray and then place away.

In a bowl, whisk together the oil, sugar, and eggs till totally blended.

Insert the baby carrots into the bowl of a food processor fitted with the steel blade and then press on until the carrots are finely chopped and seem just like the surface of moist sand. Now increase the oil, sugar, and egg mixture, mixing to combine.

Add the baby carrots into the bowl of a food processor fitted with the steel blade and then press on until the carrots are finely chopped and seem just like the surface of moist sand. Now increase the oil, sugar, and egg mixture, mixing to combine.

Sift the flour, baking soda, salt, and cinnamon along with wet ingredients and carefully fold in the moist and dry ingredients until fully blended. Should you have to add raisins or nuts, this is the perfect chance to add them into the batter.

Divide the batter evenly between both ordered cake skillet and heat for 45 to 50 minutes; cakes would be a company in the centre and begin to pull away from the sides of the dish.

Remove the cakes from the oven and allow them to cool on a wire rack for about 10 minutes. At the stage, once the cakes have been put are still warm, mad the layers onto a sheet of wax paper.

Move the pan, then strip the parchment paper in the lower portion of this cake, in there set the pan back on the cake to cover and seal in moisture.

Leave cakes coated until totally trendy (in any event two hours). While the cakes are cooling, begin with the lotion cheddar frosting. Add the softened butter and cream cheddar into a medium mixing bowl and blend until totally smooth and merged.

Add the vanilla and blend again to combine. In case the icing is too thick, then add a few drops of milk till it’s an ideal consistency. Cover with plastic wrap and keep at room temperature till ready to suspend the cake. At the stage, once the cakes are cool and the frosting was created, remove the dish to show the cakes.

Place the 1st layer on a serving plate and equitably cover the maximum point of this cake with frosting.

Place the following layer face down in addition to the primary layer and press however immovably to the ideal location.

Coat the top and all sides of the cake equitably with the remainder of the frosting.

Refrigerate the cake before ready to function, at there cut into enormous lumps and love!

Notes

How can we get our cake moist? Once from the oven, cool the layers onto a wire rack for 10 minutes. Now change them, eliminate the moulds which were lined with parchment, remove the newspaper, and set the moulds back on every coating for about two hours. This seals from the dampness so you can enjoy the depth of the cake

Nutrition Information

Amount per serving And % Daily Values
Serving: 12 Calories: 986 | Total Fat 48.9g – 63% | Saturated Fat 19.8 – 99% | Cholesterol 134mg – 45% | Sodium 667mg – 29% | Total Carbohydrate 133.7 – 49% | Dietary Fiber 1.9g – 7% | Total Sugars 113.9g | Protein 7.4g | Vitamin D 6mcg – 29% | Calcium 60g -5% | Iron 2mg – 12% | Potassium 184mg – 4%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Classic Golden Corral Carrot Cake Recipe

Recipe For Classic Golden Corral Carrot Cake
Recipe For Classic Golden Corral Carrot Cake

Preparation Time: 20 Minutes Cook Time: 40 Minutes Total Time: 1 Hour

Type: Dessert Cuisine: Western Yield: 12 Serving

Keyword: Classic Golden Corral Carrot Cake Recipe

Ingredients

  • 4 Large Eggs
  • 1 Pound Baby Carrots
  • 1 1/4 Cups oil
  •  2 Cups Sugar
  • 1 Cup Drained Pineapple
  • 2 Cups Flour
  • 2 Teaspoon Baking Soda
  • 2 1/2 Teaspoons Cinamon
  • 1 1/2 Teaspoons Salt
  • 1/2 Cup Walnuts

Directions

  • In a bowl, beat the eggs, carrots, oil, sugars, drained pineapple, and allowed juice until very considerably mix.
  • In a different bowl, blend as one the flour, baking soda, cinnamon, and salt.
  • Slowly beat in carrot mix until just mixed.
  • Add the walnuts. Transfer to prepared dish.
  • Baked till a toothpick inserted into the centre comes out clean, 35-40 minutes. Let cool on a rack.
  • Lay one layer directly up, straightforwardly in addition to the bottom coating. Frost the sides and the maximum point of this cake with cream cheddar frosting.

Nutrition Information

Amount per serving And % Daily Values
Serving: 12 Calories: 496 | Total Fat 27.7g – 36% | Saturated Fat 3.7 – 18% | Cholesterol 62mg – 21% | Sodium 555mg – 24% | Total Carbohydrate 59.5 – 22% | Dietary Fiber 2.3g – 8% | Total Sugars 41.4g | Protein 5.9g | Vitamin D 6mcg – 29% | Calcium 33g -3% | Iron 2mg – 11% | Potassium 212mg – 5%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Golden Carrot Cake Recipe with Coconut Cream Cheese Frosting

Preparation Time: 15 Minutes Cook Time: 30 Minutes Total Time: 45 Minutes

Type: Dessert Cuisine: Western Yield: 12 Serving

Keyword: Golden Carrot Cake Recipe with Coconut Cream Cheese Frosting

Ingredients

  • 1 box carrot cake mix (I like Duncan Hines)
  • 1 cup pineapple juice
  • 1 small can of crushed pineapple
  • 3 beaten eggs
  • 1/3 cup toasted walnuts
  • 1/2 cup butter softened
  • 1/2 cup toasted coconut flakes
Recipe For Golden Carrot Cake With Coconut Cream Cheese Frosting
Recipe For Golden Carrot Cake With Coconut Cream Cheese Frosting

Cream:

  • 1/2 stick of soft butter
  • 3 cups caster sugar teaspoon
  • vanilla 16 oz. cream cheddar, room temperature
  • 2 cups toasted coconut flakes
  • 1 can of cream cheese frosting
  • 2 cups toasted coconut flakes
  • Optional: toasted peanuts or walnut

Directions

  • Heat the oven to 350 F.
  • Oil and flour a skillet beat the eggs and add different ingredients.
  • Mix well. Add butter to skillet (s).
  • Bake as per the directions on the box.

Cream:

Using a hand mixer, consolidate the vanilla, butter, cream cheddar, and afterwards add the sugar.

Beat until smooth.

Frosting cake, at that point sprinkle over coconut.

Nutrition Information

Amount per serving And % Daily Values
Serving: 12 Calories: 155 | Total Fat 11.5g – 15% | Saturated Fat 6.2 – 31% | Cholesterol 20mg – 7% | Sodium 52mg – 2% | Total Carbohydrate 11.4 – 4% | Dietary Fiber 0.8g – 3% | Total Sugars 7.3g | Protein 2.4g | Vitamin D 0mcg – 0% | Calcium 13g -1% | Iron 1mg – 5% | Potassium 73mg – 2%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Simple Golden Corral Carrot Cake Recipe

Preparation Time: 15 Minutes Cook Time: 30 Minutes Total Time: 45 Minutes

Type: Dessert Cuisine: Western Yield: 12 Serving

Keyword: Simple Golden Corral Carrot Cake Recipe

Ingredients

  • 1 Box Carrot cake mix
  • 1/2 Lb Grated carrots
  • 1 Cup pineapple Crushed
  • 3 Table Spoons Vegetable oil
  • 1 cup Water

Instructions

Prepare:

Grated carrots, reserve aside.

Put the water, vegetable oil, and carrot cake mix in an enormous mixing bowl.

Mix by hand until smooth.

Add the newly grated carrots and pineapple to mix.

Divide batter into a lined sprinkled round cake pan.

Prepare at 325 degrees Celsius for 28 to 30 minutes.

Recipe For Simple Golden Corral Carrot Cake
Recipe For Simple Golden Corral Carrot Cake

To gather and decorators:

Spread two tablespoons of cream cheddar frosting on the base layer of cake, utilizing a 6 “spreader.

Lay one layer straight up, straightforwardly on top of the base layer. Frost the sides and then the highest point of the cake with cream cheddar frosting.

Using a piping bag and a bit of celebrity tip, squeeze a shell-formed edge of cream cheddar frosting across the bottom of this frosted carrot cake. Utilizing a comparable piping bag and tip, pinch a”c” shape along the outer border of the maximum stage of this cake.

Squeeze the orange zest from a round suggestion funnelling tote to make carrots.
Using the tip of a leaf, squeeze the green icing to form a leaf in addition to the carrot.

Notes:

Refrigerate the cake for an hour prior to cutting or serving.

Nutrition Information

Amount per serving And % Daily Values
Serving: 12 Calories: 254 | Total Fat 9.4g – 12% | Saturated Fat 1.9 – 01% | Cholesterol 0mg – 0% | Sodium 264mg – 11% | Total Carbohydrate 42.7 – 16% | Dietary Fiber 0.5g – 2% | Total Sugars 27.2g | Protein 1.9g | Vitamin D 0mcg – 0% | Calcium 42g -3% | Iron 1mg – 4% | Potassium 61mg – 1%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Related:

Golden corral meatloaf recipes

Conclusion On Golden Corral Carrot Cake Recipe

So here I tried to explain the Moist Baby Carrot Cake Recipe, Classic Golden Carrot Cake Recipe, And Golden Carrot Cake Coconut Cream Cheese Frosting Recipe. If you like my three recipes then please comment below in the comment section and I hope you must try these recipes at home.

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