Lloyds Carrot Cake Recipe

Lloyds Carrot Cake Recipe

Welcome to the ultimate Lloyds Carrot Cake Recipe, where the traditional meets the extraordinary. This cake is not just a dessert; it is a delightful experience that combines the richness of history with the freshness of modern ingredients. Our recipe ensures a moist, flavorful, and decadent carrot cake that will leave you and your guests craving for more. Prepare to indulge in a slice of perfection, meticulously crafted with love and precision.

History of Carrot Cake

Carrot cake has a rich history dating back to the medieval period when sweeteners were scarce, and carrots, being naturally sweet, were used as substitutes for sugar. The modern carrot cake we know and love today gained popularity in the 20th century, particularly in the United States and the United Kingdom. Lloyds Carrot Cake stands out as a testament to the timeless appeal of this classic dessert, with its roots deep in tradition and its branches reaching into contemporary culinary artistry.

Lloyds Carrot Cake Recipe
Lloyds Carrot Cake Recipe


To create the most delectable Lloyds Carrot Cake, you will need the following ingredients:

Cake Batter

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups finely grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts or pecans (optional)
  • ½ cup shredded coconut (optional)

Cream Cheese Frosting

  • 1 cup unsalted butter, softened
  • 16 oz cream cheese, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice


Preparing the Cake Batter

  1. Preheat your oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. This ensures that all the dry ingredients are evenly distributed.
  3. Combine wet ingredients: In a separate bowl, beat the vegetable oil, eggs, and vanilla extract until well blended. Gradually add the wet mixture to the dry ingredients, stirring until just combined.
  4. Fold in the carrots and add-ins: Gently fold in the finely grated carrots, crushed pineapple, chopped nuts, and shredded coconut. Be careful not to overmix, as this can lead to a dense cake.

Baking the Cake

  1. Divide the batter: Evenly divide the cake batter between the prepared pans. Use a spatula to smooth the tops and eliminate any air bubbles.
  2. Bake: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden brown and spring back when lightly touched.
  3. Cool the cakes: Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This prevents the cakes from sticking to the pans and ensures even cooling.

Preparing the Cream Cheese Frosting

  1. Cream the butter and cream cheese: In a large mixing bowl, beat the softened butter and cream cheese until light and fluffy. This step is crucial for a smooth, creamy frosting.
  2. Add powdered sugar and flavorings: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and lemon juice, mixing until the frosting is smooth and creamy.

Assembling the Cake

  1. Level the cakes: If necessary, use a serrated knife to level the tops of the cakes, ensuring they stack evenly.
  2. Frost the first layer: Place one cake layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting over the top, using a spatula to create an even layer.
  3. Add the second layer: Place the second cake layer on top of the first, gently pressing down to adhere. Spread a thin layer of frosting over the entire cake to create a crumb coat. Refrigerate for 15-20 minutes to set.
  4. Frost the entire cake: Apply the remaining frosting to the top and sides of the cake, creating a smooth, even finish. For a decorative touch, use a piping bag to add swirls or patterns.

Finishing Touches

  1. Decorate: Optionally, garnish the cake with additional chopped nuts, shredded coconut, or carrot decorations made from fondant or marzipan.
  2. Chill before serving: For the best flavor and texture, refrigerate the cake for at least an hour before serving. This allows the flavors to meld and the frosting to set.


Slice and serve this sumptuous Lloyds Carrot Cake to your delighted guests. Its moist texture, rich flavor, and creamy frosting make it the perfect dessert for any occasion.

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