Hey, Welcome to the Lloyds Carrot Cake Recipe. Lloyds Carrot Cake is a rich, moist carrot cake layered with creamy frosting, inspired by the beloved classic served at Lloyd’s bakery in New York.
If you’re a fan of classic bakery-style carrot cake, you’re going to love this one. It’s moist, rich, full of warm spices, and layered with a smooth cream cheese frosting that melts in your mouth.
I’ve always adored a good carrot cake, and this one reminds me of the kind you’d find at a cozy family-run bakery, especially the one from Lloyd’s. By the way, you can also try the Disney POG Juice Recipe.
Let’s jump right into it!
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 10 slices
- Cuisine: American
- Category: Dessert
History and Origin
I first heard about Lloyd’s Carrot Cake from a friend in New York who couldn’t stop talking about it.
Lloyd’s is a small bakery in the Bronx known for their incredibly moist and flavorful carrot cake, a local favorite for decades.
This recipe is my take on that legendary slice, still humble and homemade, just like they do it.
Ingredients
You will need the following ingredients to start making the Best Lloyd’s Carrot Cake Recipe:
| Ingredients for Cake | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 2 tsp |
| Baking powder | 1 tsp |
| Ground cinnamon | 2 tsp |
| Ground nutmeg | ½ tsp |
| Salt | ½ tsp |
| Granulated sugar | 1 cup |
| Brown sugar | 1 cup |
| Eggs | 4 large |
| Vegetable oil | 1 cup |
| Vanilla extract | 2 tsp |
| Grated carrots (firmly packed) | 2 cups |
| Crushed pineapple (drained) | ½ cup |
| Chopped walnuts or pecans (optional) | ½ cup |
| Ingredients for Cream Cheese Frosting | Quantity |
|---|---|
| Cream cheese (softened) | 8 oz (225g) |
| Unsalted butter (softened) | ½ cup (1 stick) |
| Powdered sugar | 2½ cups |
| Vanilla extract | 1 tsp |
Equipment Needed
Also, gather the following equipment, as they are necessary to craft your Homemade Lloyds Carrot Cake Recipe:
- Mixing bowls
- Hand or stand mixer
- Grater
- Two 8-inch round cake pans or a 9×13-inch baking pan
- Rubber spatula
- Wire rack
- Measuring cups and spoons
How to make Lloyds Carrot Cake Recipe
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175 °C). Grease and flour two 8-inch round cake pans or a 9×13-inch baking pan.
Step 2: Mix Dry Ingredients
The flour, baking powder, baking soda, nutmeg, cinnamon, and salt should all be thoroughly mixed together in a big bowl.
Step 3: Blend Wet Ingredients
In another bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until the mixture is smooth and slightly fluffy.
Step 4: Combine Wet and Dry
Fold the dry components into the wet mixture gradually. Stir gently until everything is just combined—don’t overmix.
Step 5: Add Carrots and Extras
Stir in the grated carrots, crushed pineapple (drained), and chopped nuts if you’re using them. This is where all the flavor and moisture come in!
Step 6: Pour and Bake
Pour the batter into your prepared baking pan. Spread it out evenly with a spatula. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool the Cake
After taking it out of the oven, allow it to cool in the pan for ten minutes. After that, move to a wire rack to finish cooling before frosting.
Step 8: Make the Frosting
In a clean bowl, beat the softened cream cheese and butter until creamy. Beat once more until smooth and frothy after adding the vanilla essence and powdered sugar.
Step 9: Frost and Serve
Once the cake is fully cooled, spread the cream cheese frosting evenly on top. Slice, serve, and enjoy every bite!
Recipe Card
Lloyds Carrot Cake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175 °C). Grease and flour two 8-inch round cake pans or a 9×13-inch baking pan.
- The flour, baking powder, baking soda, nutmeg, cinnamon, and salt should all be thoroughly mixed together in a big bowl.
- In another bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until the mixture is smooth and slightly fluffy.
- Fold the dry components into the wet mixture gradually. Stir gently until everything is just combined—don’t overmix.
- Stir in the grated carrots, crushed pineapple (drained), and chopped nuts if you’re using them. This is where all the flavor and moisture come in!
- Pour the batter into your prepared baking pan. Spread it out evenly with a spatula. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- After taking it out of the oven, allow it to cool in the pan for ten minutes. After that, move to a wire rack to finish cooling before frosting.
- In a clean bowl, beat the softened cream cheese and butter until creamy. Beat once more until smooth and frothy after adding the vanilla essence and powdered sugar.
- Once the cake is fully cooled, spread the cream cheese frosting evenly on top. Slice, serve, and enjoy every bite!
Notes
Nutritional Information (Per Slice)
Below, I have listed the nutritional information for the Lloyds Carrot Cake Recipe:
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 50g |
| Protein | 5g |
| Fat | 22g |
| Fiber | 2g |
| Sugar | 32g |
Serving Suggestions
I love serving Lloyds Carrot Cake Recipe slightly chilled, especially with a cup of tea or coffee. If I’m hosting a party or brunch, I’ll top each slice with a small walnut or candied carrot for extra flair.
This cake also tastes amazing with a scoop of vanilla ice cream on the side. Trust me, it makes the perfect sweet ending to any meal.
Storage Tips
I usually store this carrot cake in an airtight container in the fridge. It keeps fresh for about 4–5 days. You can also freeze it, either whole or in slices; just wrap it well in cling film and foil.
Thaw it in the fridge overnight before serving. The frosting stays creamy and delicious even after freezing!
Conclusion
This Lloyds Carrot Cake Recipe captures everything I love about the original—moist texture, just the right sweetness, and that creamy frosting that ties it all together.
Whether you’re baking for a birthday or just craving something homemade, this cake won’t disappoint.
With these words, we came to the end of this article. If you like this recipe, then please rate this post with 5 stars at the end of the FAQs section, and don’t forget to share it with your loved ones!
Happy Cooking!
Frequently Asked Questions (FAQs)
What makes Lloyd’s carrot cake special?
It’s the moist texture and the balance of spices with pineapple and carrots that give it a rich flavor and unique crumb.
Can I make this cake without nuts?
Yes, the nuts are optional. You can skip them entirely, and the cake will still be delicious.
Can I use store-bought frosting instead?
You can, but homemade cream cheese frosting enhances the flavor and gives that authentic bakery touch.
Is this cake freezer-friendly?
Yes! It freezes beautifully. Just wrap tightly and store for up to 2 months.
Can I use whole wheat flour instead of all-purpose?
You can substitute half the flour with whole wheat for a denser texture, but I recommend keeping at least half all-purpose for the best results.
You will also like the Saltgrass Carrot Cake Recipe.
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