Lloyds carrot cake recipe

This Lloyds carrot cake is my favorite, It’s wonderfully fluffy, moist, and absolutely delicious

Two months ago, I tried the Costco Fruit Cake Recipe, and honestly, it was amazing! I even shared it on my blog, so you can check it out later. But today, I decided to switch things up and make this Lloyd’s Carrot Cake at home. Usually, it’s made with just one layer, but in this Copycat Lloyd’s Carrot Cake recipe, I decided to go for two layers for an extra creamy and indulgent treat.

The result? Divine! The cake turned out moist, flavorful, and just the right amount of sweetness. And you know what’s the perfect pairing for this heavenly cake? A hot cup of coffee! There’s something about the combination of the warm, comforting coffee with the rich flavors of the carrot cake that makes it a match made in dessert heaven. Trust me, you won’t want to miss out on this delightful combination!

Why You’ll Love Lloyds Carrot Cake?

You’ll love Lloyd’s Carrot Cake because it’s so tasty and moist. The flavors of the carrots and spices mix perfectly, making every bite delicious. And don’t forget about the creamy frosting—it’s like the icing on the cake! Whether you’re having it for dessert or a snack, Lloyds Carrot Cake is sure to make you smile.

How to make Lloyds carrot cake

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots (about 4-5 medium carrots)
  • 1 cup chopped walnuts or pecans (optional)
  • Cream cheese frosting (see instructions below)

Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract

Instructions

Step 1:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.

Step 2:

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined. Set aside.

Step 3:

In another bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 4:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the grated carrots and chopped nuts, if using.

Step 5:

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 6:

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Meanwhile, prepare the cream cheese frosting.

Step 7:

In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract until smooth and creamy.

Step 8:

Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. Spread a layer of cream cheese frosting over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Step 9:

Slice the carrot cake into generous portions and serve.

Tips

  • Play around with the spice levels to suit your preference. Add a bit more cinnamon or nutmeg for a warmer flavor, or reduce if you prefer a milder taste.
  • Ensure that your cake layers are completely cooled before frosting to prevent the frosting from melting and sliding off. This also helps the flavors to develop fully.
  • Achieve the perfect creamy consistency for your frosting by ensuring that the cream cheese and butter are both softened to room temperature before mixing. This will result in a smooth and spreadable frosting.
  • Get creative with add-ins like chopped nuts, raisins, or even pineapple for added texture and flavor. Just be sure to adjust the quantities accordingly to maintain the balance of flavors in the cake.

What to pair with Lloyds carrot cake

If you ask me what I like to eat with this Lloyd’s carrot cake copycat, I’d always say coffee first. It’s like a match made in heaven—the cake’s sweetness goes perfectly with the rich flavor of coffee. Sometimes, though, I might go for chai tea instead. Its cozy spices mix so well with the cake’s flavor.

But if you’re feeling fancy, try adding a scoop of vanilla ice cream on the side. It’s like a creamy bonus with every bite! And for a fresh twist, you can’t go wrong with some sliced fruit. They add a pop of color and taste. Or if you’re feeling extra indulgent, drizzle some warm caramel sauce over the cake—it’s like a sweet hug for your taste buds!

FAQ

Is it necessary to include nuts in the cake, or can they be omitted?

Nuts are optional in this recipe. Feel free to omit them if you have allergies or simply prefer a nut-free version of the cake.

How long does the cake need to cool before frosting?

It’s best to allow the cake layers to cool completely before frosting, which typically takes about 1-2 hours. This ensures that the frosting sets properly and doesn’t melt onto the cake.

How should the leftover Lloyds carrot cake be stored?

Leftover Lloyds carrot cake should be stored in an airtight container in the refrigerator. It will keep well for 3-4 days. Bring it to room temperature before serving for the best taste and texture.

Can I freeze the Lloyds carrot cake for later?

Yes, you can freeze the carrot cake either frosted or unfrosted. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It will keep well for up to 2-3 months. Thaw it overnight in the refrigerator before serving.

Conclusion

this Lloyds carrot cake recipe is a winner all around. With its yummy cake layers, creamy frosting, and optional nuts and spices, it’s perfect for any time you need a tasty treat. Whether you’re having it with a hot coffee, a cozy chai tea, or just by itself, everyone’s sure to love it. And the best part? It’s easy to make at home, so why not give it a try?

Lloyds carrot cake recipe

Recipe by Wasian CookeryCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

12

slices
Prep time

20

minutes
Cooking time

30

minutes
Total time

1

hour 

10

minutes

This Lloyds carrot cake is my favorite, It’s wonderfully fluffy, moist, and absolutely delicious

Ingredients

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon salt

  • 1 cup granulated sugar

  • 1 cup brown sugar, packed

  • 1 cup vegetable oil

  • 4 large eggs

  • 2 teaspoons vanilla extract

  • 3 cups grated carrots (about 4-5 medium carrots)

  • 1 cup chopped walnuts or pecans (optional)

  • Cream cheese frosting (see instructions below)

  • Cream Cheese Frosting:

  • 8 ounces cream cheese, softened

  • 1/2 cup unsalted butter, softened

  • 4 cups powdered sugar

  • 2 teaspoons vanilla extract

Directions

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined. Set aside.
  • In another bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the grated carrots and chopped nuts, if using.
  • Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Meanwhile, prepare the cream cheese frosting.
  • In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract until smooth and creamy.
  • Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. Spread a layer of cream cheese frosting over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
  • Slice the carrot cake into generous portions and serve.

Notes

  • Achieve the perfect creamy consistency for your frosting by ensuring that the cream cheese and butter are both softened to room temperature before mixing. This will result in a smooth and spreadable frosting.
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