Lloyds Carrot Cake Recipe
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.
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.