Lloyds Carrot Cake Recipe

Craving a dessert that’s moist, spiced, and utterly irresistible? Lloyds carrot cake recipe delivers a slice of heaven with every bite. This timeless treat, packed with warm flavors and creamy frosting, is perfect for any occasion.

This Lloyds carrot cake recipe is a cherished gem, passed down through generations. Whether it’s a family gathering or a cozy night in, this cake will steal the show with its simple charm.

Why People Love This Carrot Cake

This carrot cake stands out for its perfect balance of flavors. The sweetness of carrots pairs with warm spices like cinnamon and nutmeg.

It’s incredibly moist, thanks to a mix of oil and grated carrots. Every bite feels like a comforting hug from home.

The cream cheese frosting is a game-changer. It’s tangy, smooth, and not overly sweet, complementing the cake perfectly.

This recipe is forgiving and beginner-friendly. Even novice bakers can create a showstopper with simple ingredients.

Ingredients for Lloyds Carrot Cake

You’ll need everyday pantry staples for this cake. Here’s what to gather for a 9-inch double-layer cake.

For the Cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ½ tsp salt
• 1 cup vegetable oil
• 1 cup granulated sugar
• ¾ cup brown sugar, packed
• 4 large eggs
• 2 tsp vanilla extract
• 3 cups grated carrots (about 4 medium carrots)
• ¾ cup chopped walnuts (optional)
• ½ cup raisins (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Equipment You’ll Need

No fancy tools are required for this recipe. Basic kitchen gear will do the trick.

• Two 9-inch round cake pans
• Parchment paper
• Mixing bowls
• Whisk or electric mixer
• Grater for carrots
• Spatula for frosting
• Cooling rack

Step-by-Step Instructions

Follow these steps for a carrot cake that’s sure to impress. Each step is straightforward and easy to follow.

Prepare Your Pans

Preheat the oven to 350°F (175°C). Grease two 9-inch cake pans and line with parchment paper.

This ensures the cakes release easily. Set the pans aside.

Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This blends the spices evenly.

Set the dry mix aside. It’s ready for the wet ingredients.

Combine Wet Ingredients

In another bowl, whisk oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth and fully combined.

The oil keeps the cake moist. The sugars add depth.

Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, avoiding overmixing.

The batter should be thick but smooth. It’s now ready for the star ingredients.

Add Carrots and Extras

Fold in the grated carrots, walnuts, and raisins (if using). Use a spatula to mix evenly.

The carrots add moisture and texture. Nuts and raisins bring extra flavor.

Bake the Cakes

Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.

Bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes.

Cool the Cakes

Transfer the cakes to a cooling rack. Remove the parchment paper and let them cool completely.

Cooling prevents the frosting from melting. It takes about an hour.

Make the Frosting

Beat the cream cheese and butter until creamy. Gradually add powdered sugar, vanilla, and lemon juice, mixing until smooth.

The lemon juice adds a slight tang. The frosting should be spreadable.

Assemble the Cake

Place one cake layer on a serving plate. Spread a layer of frosting over the top.

Add the second cake layer. Frost the top and sides evenly.

Chill and Serve

Refrigerate the cake for 30 minutes to set the frosting. Slice and serve at room temperature for the best flavor.

Chilling helps the frosting firm up. It makes slicing cleaner.

Nutritional Information

Here’s the nutritional breakdown per slice (based on 12 servings).

Note: Nutritional values are approximate and may vary based on ingredients used.

Tips for the Perfect Carrot Cake

These tips will elevate your cake to the next level. They’re simple but make a big difference.

1. Grate carrots finely: Use the small holes on a box grater for better texture. Large chunks can make the cake dense.
2. Don’t skip the spices: Cinnamon, nutmeg, and ginger give the cake its warm flavor. Measure accurately for balance.
3. Toast the walnuts: If using nuts, toast them lightly before adding. It enhances their flavor.
4. Room-temperature ingredients: Ensure eggs, cream cheese, and butter are at room temperature. This ensures smooth mixing.
5. Don’t overmix: Stir the batter just until combined. Overmixing can make the cake tough.

Serving Suggestions

Make your carrot cake shine with these serving ideas. They’re perfect for any occasion.

• Pair with coffee or tea: The cake’s spices complement a hot drink. It’s ideal for brunch or dessert.
• Add a scoop of ice cream: Vanilla or cinnamon ice cream adds a fun twist. Serve it on the side.
• Garnish with extras: Sprinkle chopped walnuts or carrot curls on top. It adds visual appeal.
• Serve at room temperature: The cake’s flavors pop when it’s not too cold. Let it sit out for 20 minutes before serving.

Storing and Freezing

Keep your carrot cake fresh with proper storage. Here’s how to do it.

Refrigeration: Store the frosted cake in an airtight container in the fridge. It stays fresh for up to 5 days.

Freezing: Wrap unfrosted cake layers tightly in plastic wrap and foil. Freeze for up to 3 months.

Thawing: Thaw frozen layers in the fridge overnight. Frost the cake once fully thawed.

Why This Recipe Works

This carrot cake recipe is a winner because it’s simple yet flavorful. The oil and carrots ensure a moist texture every time.

The spices add warmth without overwhelming the palate. The frosting ties it all together with its creamy tang.

It’s versatile for any occasion, from casual gatherings to celebrations. Plus, it’s easy to customize with nuts or raisins.

Conclusion

Lloyds carrot cake recipe is more than just a dessert—it’s a tradition that brings people together. Its moist crumb, warm spices, and luscious frosting make it unforgettable.

Whether you’re a seasoned baker or a beginner, this recipe is foolproof. Whip it up for your next gathering, and watch it disappear.

FAQ

Can I make this cake gluten-free?
Use a 1:1 gluten-free flour blend. Ensure it’s formulated for baking.

Can I skip the nuts and raisins?
Yes, they’re optional. The cake is still delicious without them.

How do I prevent a dense cake?
Grate carrots finely and don’t overmix the batter. This keeps the texture light.

Can I use a different frosting?
A buttercream or whipped cream frosting works. Adjust sweetness to taste.

How long does it take to prep?
Prep takes about 20 minutes. Baking and cooling add another hour.

Lloyds Carrot Cake Recipe

Saima

Lloyds carrot cake recipe is a moist, spiced dessert with a tangy cream cheese frosting. Perfect for any occasion, it’s beginner-friendly and bursting with warm flavors. This double-layer cake combines carrots, nuts, and raisins for a delightful texture. It’s a timeless treat that everyone will love.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 27 minutes mins

Course Dessert

Cuisine American

Servings 12 Slices

Calories 520 kcal

Equipment

• Two 9-inch round cake pans
• Parchment paper
• Mixing bowls
• Whisk or electric mixer
• Grater for carrots
• Spatula for frosting
• Cooling rack

Ingredients

  

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ½ tsp salt
• 1 cup vegetable oil
• 1 cup granulated sugar
• ¾ cup brown sugar packed
• 4 large eggs
• 2 tsp vanilla extract
• 3 cups grated carrots about 4 medium carrots
• ¾ cup chopped walnuts optional
• ½ cup raisins optional
• For the Cream Cheese Frosting:
• 8 oz cream cheese softened
• ½ cup unsalted butter softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions

 

Prepare Your Pans

• Preheat the oven to 350°F (175°C). Grease two 9-inch cake pans and line with parchment paper.
• This ensures the cakes release easily. Set the pans aside.

Mix Dry Ingredients

• In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This blends the spices evenly.
• Set the dry mix aside. It’s ready for the wet ingredients.

Combine Wet Ingredients

• In another bowl, whisk oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth and fully combined.
• The oil keeps the cake moist. The sugars add depth.

Combine Wet and Dry

• Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, avoiding overmixing.
• The batter should be thick but smooth. It’s now ready for the star ingredients.

Add Carrots and Extras

• Fold in the grated carrots, walnuts, and raisins (if using). Use a spatula to mix evenly.
• The carrots add moisture and texture. Nuts and raisins bring extra flavor.

Bake the Cakes

• Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
• Bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes.

Cool the Cakes

• Transfer the cakes to a cooling rack. Remove the parchment paper and let them cool completely.
• Cooling prevents the frosting from melting. It takes about an hour.

Make the Frosting

• Beat the cream cheese and butter until creamy. Gradually add powdered sugar, vanilla, and lemon juice, mixing until smooth.
• The lemon juice adds a slight tang. The frosting should be spreadable.

Assemble the Cake

• Place one cake layer on a serving plate. Spread a layer of frosting over the top.
• Add the second cake layer. Frost the top and sides evenly.

Chill and Serve

• Refrigerate the cake for 30 minutes to set the frosting. Slice and serve at room temperature for the best flavor.
• Chilling helps the frosting firm up. It makes slicing cleaner.

Notes

When making Lloyds carrot cake recipe, use finely grated carrots for a smooth texture and avoid overmixing the batter to keep it light. Ensure cream cheese and butter are at room temperature for a creamy frosting. Measure spices accurately to balance the flavors perfectly. This recipe is forgiving, so enjoy the process!

Keyword lloyd’s carrot cake, Lloyds Carrot Cake Recipe