Golden Corral Buffet & Grill Menu:

To Assemble and Decorate
Carrot Cake
Spread 2 dollops of cream cheese frosting on bottom cake layer, using a 6″ spreader. Place a layer right side up, directly on top of the bottom layer. Frost sides, then top of cake with cream cheese frosting. Using a pastry bag and a small star tip, squeeze a shell-shaped border of cream cheese frosting around the base of the frosted carrot cake. Using the same pastry bag and tip, squeeze a “c” shape along outer edge of cake top. Squeeze orange frosting from a pastry bag with round tip to form carrots. Using a leaf tip, squeeze green frosting to form a leaf on top of carrot.
To Prepare
Carrot Cake
Shred carrots, set aside. Place water, vegetable oil and carrot cake mix in a large mixing bowl. Stir by hand until smooth. Stir in freshly shredded carrots and pineapple to blend. Divide batter in round cake pans, sprayed and lined. Bake at 325° for 28-30 minutes.
Carrot Cake
Shred carrots, set aside. Place water, vegetable oil and carrot cake mix in a large mixing bowl. Stir by hand until smooth. Stir in freshly shredded carrots and pineapple to blend. Divide batter in round cake pans, sprayed and lined. Bake at 325° for 28-30 minutes.
More Food, Beverages & Desserts
6″ Icing
Dust crumbs from cake before icing. 6″ icing spreader
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