Lloyds Carrot Cake Recipe
Lloyd’s Carrot Cake is like a sweet melody in the world of yummy desserts. It’s famous for being super moist and packed with amazing flavors.
If you’re curious about making this tasty treat at home, let’s break down what makes Lloyds Carrot Cake recipe so special. I have another delicious carrot cake recipe for you.
| For See: J Alexanders Carrot Cake Recipe |
Lloyd’s Carrot Cake has been a favorite for a long time, showing up on tables for celebrations and sweet moments. Now, you can try making it in your own kitchen, bringing the joy of this famous dessert to your family and friends.
This recipe is a gem for all kinds of bakers, whether you’re just starting or you’ve been baking for a while. Get ready for a mix of delicious flavors and a cake that’s soft and just right.
We’ll take a simple journey to recreate this yummy treat, discovering how to make the cake moist, sweet with carrots, and topped with that creamy cream cheese frosting.
So, round up your ingredients, and let’s dive into the easy steps that make Lloyds Carrot Cake recipe so special. It’s time to make your kitchen smell amazing and your taste buds dance with joy.
Lloyds Carrot Cake Recipe Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¾ teaspoon salt
- 3 cups grated carrots
- 2 cup coarsely chopped walnuts or pecans
- 1 cup shredded coconut (sweetened or unsweetened)
- ½ cup moist raisins or dried cranberries
- 2 cups sugar
- 1 cup canola or safflower oil
- 4 large eggs
For the Frosting:
- 6 ounces cream cheese, room temperature
- 2 stick (8 tablespoons) unsalted butter, room temperature
- 1 pound (3¾ cups) confectioners’ sugar
- 2 tablespoon fresh lemon juice or 1 teaspoon pure lemon extract
- ½ cup shredded coconut (optional)
- Toasted chopped nuts and toasted coconut, for topping (optional)
Lloyds Carrot Cake Recipe Instructions
Cake Preparation
- Begin by preheating the oven to 325 degrees Fahrenheit.
- In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 2 teaspoons of baking soda, 2 teaspoons of ground cinnamon, and ¾ teaspoon of salt.
- Add 3 cups of freshly grated carrots, 2 cup of coarsely chopped walnuts or pecans, 1 cup of shredded coconut, and ½ cup of moist raisins or dried cranberries to the dry ingredients.
- In a separate bowl, beat together 2 cups of sugar, 1 cup of canola or safflower oil, and 4 large eggs until smooth.
- Gently incorporate the wet ingredients into the dry mixture until well combined.
- Divide the batter evenly into prepared cake pans and bake at 325°F for 40 to 50 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool for 15 minutes before transferring them to cooling racks.
Frosting Creation
- In a mixing bowl, beat 6 ounces of cream cheese and 2 stick of unsalted butter until smooth and creamy.
- Gradually add 1 pound of confectioners’ sugar, continuing to beat until the frosting achieves a velvety smooth consistency.
- Mix in 2 tablespoon of fresh lemon juice or 1 teaspoon of pure lemon extract for a zesty touch.
Assembly
- Once the cakes are completely cooled, assemble the layers.
- Place the first layer on a cake stand or plate.
- If desired, mix ½ cup of shredded coconut into a portion of the frosting for added flavor.
- Generously spread the coconut-infused frosting on the first layer.
- Add the second layer on top, placing it top-side down.
- Frost the second layer with the remaining coconut-infused frosting.
- Top with the last layer, right-side up.
- Use the plain frosting to cover the top and sides of the cake.
- Optionally, add swirls of frosting for decoration.
- Sprinkle with toasted finely chopped nuts and coconut for an extra layer of texture and flavor.
Optional Toppings
- Toasted chopped nuts and toasted coconut can be sprinkled on top for additional visual appeal and crunch.
Helpful Note
- This delightful carrot cake can be served immediately once the frosting is set.
- For optimal enjoyment, serve thick slices at room temperature.
- Consider pairing it with whipped cream, vanilla ice cream, or a dollop of lemon curd with folded-in whipped cream for an extra decadent treat.
Lloyds Carrot Cake Recipe Timetable
| Prep Time: 20 minutes | Baking Time: 40-50 minutes | Cooling Time: 15 minutes | Total Time: Approximately 1 hour 25 minutes |
Tips for Success
- Freshly grated carrots work best for a moist and flavorful cake.
- Drain the crushed pineapple well to avoid excess moisture in the batter.
- Allow the cakes to cool completely before frosting to prevent the icing from melting.
Lloyds Carrot Cake Recipe Full Nutrition Facts
- Calories: 434
- Calories from Fat: 212 (48.8%)
- Total Fat: 24.5g
- Saturated Fat: 6.25g
- Monounsaturated Fat: 5.7g
- Polyunsaturated Fat: 16.15g
- Trans Fat: 0g
- Cholesterol: 47.3mg
- Sodium: 267mg
- Total Carbohydrate: 40.7g
- Dietary Fiber: 2.5g
- Sugars: 42.5g
- Protein: 5.5g
- Vitamin A: 25.67%
- Vitamin C: 8.5%
- Calcium: 24.33%
- Iron: 0.75%
- Potassium: 187.67mg
Note:These values are approximate and may vary based on specific ingredients and serving sizes used in your recipes. It’s always a good idea to double-check with the specific ingredients and quantities you’re using.
Lloyds Carrot Cake Recipe FAQ’s
Who made Lloyd’s carrot cake recipe?
Lloyd’s carrot cake is a creation of Betty Campbell-Adams, who has been running the family business since her husband, Lloyd, passed away in 2007. Betty has continued the legacy of Lloyd’s carrot cake, maintaining the quality and taste that has made it a renowned and beloved dessert.
Is carrot cake healthier than regular cake?
Carrot cake is often considered a healthier option due to the inclusion of nutrient-rich ingredients like carrots and nuts, along with potentially lower sugar content. However, moderation is still key, and the overall healthiness depends on the specific recipe.
Why is carrot cake so popular?
Carrot cake is popular due to its moist texture, balanced sweetness, association with healthfulness from carrots, classic cream cheese frosting, nostalgic appeal, and adaptability to culinary trends.
The journey of creating a delightful Lloyds carrot cake recipe is a celebration of flavors, textures, and shared moments. Whether you’re savoring it immediately or saving it for later, this classic treat is a timeless connection to the joy of baking and the heartwarming legacy of Lloyd’s in New York.
With each slice, relish the richness of a cake crafted with love and the sweetness of creating lasting memories. For more delightful recipes, check out “A Crispy Cookies” on my website.
Spread the Delight!
If you like the Lloyds carrot cake recipe, show your appreciation with a stellar 5-star rating and pass on the joy to your nearest and dearest. May your experience be as delightful as ours. Don’t hesitate to share your family recipe tales in the comments.
2024 Lloyds Carrot Cake Recipe: Quick and Easy Recipe
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¾ teaspoon salt
- 3 cups grated carrots
- 2 cup coarsely chopped walnuts or pecans
- 1 cup shredded coconut sweetened or unsweetened
- ½ cup moist raisins or dried cranberries
- 2 cups sugar
- 1 cup canola or safflower oil
- 4 large eggs
- For the Frosting:
- 6 ounces cream cheese room temperature
- 2 stick 8 tablespoons unsalted butter, room temperature
- 1 pound 3¾ cups confectioners' sugar
- 2 tablespoon fresh lemon juice or 1 teaspoon pure lemon extract
- ½ cup shredded coconut optional
- Toasted chopped nuts and toasted coconut for topping (optional)
Instructions
- Cake Preparation:
- Begin by preheating the oven to 325 degrees Fahrenheit.
- In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 2 teaspoons of baking soda, 2 teaspoons of ground cinnamon, and ¾ teaspoon of salt.
- Add 3 cups of freshly grated carrots, 2 cup of coarsely chopped walnuts or pecans, 1 cup of shredded coconut, and ½ cup of moist raisins or dried cranberries to the dry ingredients.
- In a separate bowl, beat together 2 cups of sugar, 1 cup of canola or safflower oil, and 4 large eggs until smooth.
- Gently incorporate the wet ingredients into the dry mixture until well combined.
- Divide the batter evenly into prepared cake pans and bake at 325°F for 40 to 50 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool for 15 minutes before transferring them to cooling racks.
- Frosting Creation:
- In a mixing bowl, beat 6 ounces of cream cheese and 2 stick of unsalted butter until smooth and creamy.
- Gradually add 1 pound of confectioners' sugar, continuing to beat until the frosting achieves a velvety smooth consistency.
- Mix in 2 tablespoon of fresh lemon juice or 1 teaspoon of pure lemon extract for a zesty touch.
- Assembly:
- Once the cakes are completely cooled, assemble the layers.
- Place the first layer on a cake stand or plate.
- If desired, mix ½ cup of shredded coconut into a portion of the frosting for added flavor.
- Generously spread the coconut-infused frosting on the first layer.
- Add the second layer on top, placing it top-side down.
- Frost the second layer with the remaining coconut-infused frosting.
- Top with the last layer, right-side up.
- Use the plain frosting to cover the top and sides of the cake.
- Optionally, add swirls of frosting for decoration.
- Sprinkle with toasted finely chopped nuts and/or coconut for an extra layer of texture and flavor.
- Optional Toppings:
- Toasted chopped nuts and toasted coconut can be sprinkled on top for additional visual appeal and crunch.
- Note:
- This delightful carrot cake can be served immediately once the frosting is set.
- For optimal enjoyment, serve thick slices at room temperature.
- Consider pairing it with whipped cream, vanilla ice cream, or a dollop of lemon curd with folded-in whipped cream for an extra decadent treat.
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