Levy Restaurants

Georgia World Congress Center's Carrot Cake Recipe

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Georgia World Congress Center GWCC AKA Sorority Dinner

It took 3,100 servers, 215 chefs, 22 refrigeration trucks, 50 equipment semi-trailers, 98,000 plates, and 2,800 gallons of iced tea to prepare dinner for the 22,000 sisters of the Alpha Kappa Alpha Sorority at their 67th Boule Dinner at the Georgia World Congress Center.  This mammoth undertaking was the largest plated dinner in recorded history, and the guests were awestruck by the amazing job done by our incredible team at the GWCC.

Since the moment the dinner came to an end, we have received countless requests from AKA sisters asking us how they can make the incredible carrot cake they were served at the Boule Dinner.  Chef John Scourlas at Georgia World Congress Center was happy to share the recipe for what he lovingly refers to as "Chef John Scourlas' Best Carrot Cake in the World."  

It took nearly six weeks, 18,000 eggs, and half a mile of sheet pans for our team to make the batter, bake, ice, and decorate the carrot cakes, and 45 team members worked for 12 hours to plate and serve the 22,000 slices of Chef John's creation.  We promise it will be much easier for you to recreate the Best Carrot Cake in the World at home.

INGREDIENTS

Batter
  • 1 cup Vegetable Oil
  • 4 Whole Large Eggs
  • 1.5 cups Granulated Sugar
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Vanilla Extract
  • 1 cup Shredded Sweetened Coconut
  • 1/2 cup Chopped Walnuts
  • 2/3 Cups Shredded Carrots
  • 1 2/3 cups All Purpose Flour
  • 2.5 teaspoons Baking Powder
  • 1.5 cups Crushed Pineapple, Drained
Icing
  • 1 cup Cream Cheese
  • 1/3 cup Margarine
  • 3 1/3 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract

PREPARATION

Cake

  • Mix dry batter ingredients
  • Whisk together wet batter ingredients
  • Combine dry and wet ingredients until well combined
  • Pour into greased 10" round cake pan
  • Bake at 350 degrees for 20-25 minutes, allow to cool

Icing

  • Using a paddle attachment, whip cream cheese until smooth
  • Add margarine and mix until combined
  • Add sugar and vanilla until incorporated

Prepare for Serving

  • Using a serrated knife, filet the cake in half
  • Spread 1/4 of icing on top of bottom layer
  • Place top layer on top of iced bottom layer and complete icing cake

Dig In!

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