Best Copycat Lloyds Carrot Cake Recipe 2024
Lloyds Carrot Cake recipe is a delightful journey with our easy guide to create a moist and flavorful homemade treat.
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.
Notes
Spread the delight!
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