You can have your cake and eat it too — but first you’ll have to wait.
People are lining up for hours to get their hands on a Riverdale bakery’s carrot cake, in a growing Thanksgiving tradition that has devotees boogie over to the Boogie Down.
Iconic spot Lloyd’s is pumping out as many as 500 cakes a day, with their signature carrot cakes giving the traditional holiday pumpkin pie a run for its money.
“I’m from Upstate New York but I’ve been doing this 20 years,” said Dariel Felix, 61, who drove from Beacon Tuesday to pick up three large cakes — two carrot and one red velvet — for $136.
“This cake is reasonable and delicious,” he told The Post. “You very rarely get together… But for the price and for the quality and the texture and flavor — it’s worth every penny.”
Felix was one of about 45 sweet-toothed customers waiting down the block for their chance to get in the family run spot as the smell of the signature item filled the crisp November air.
“Today I was lucky, I only strayed 30 minutes because I ordered,” he said. “I always order, I’ve been doing this 20-something years so I order.”
Lloyd’s has been serving its famously moist carrot cakes with cream cheese frosting for almost 40 years and the owners call the Thanksgiving rush a “tradition.”
“Not only for us, but for the community to have Lloyd’s carrot cake at the Thanksgiving table,” co-owner Lilka Adams told The Post Tuesday.
“He would reach out to restaurants to ask if they wanted to purchase a good cake. And then, he saved up enough money and bought this storefront here in the Riverdale section of the Bronx. And the rest is, kind of history,“ Adams said.
Adams’ dad, Lloyd, started the bakery in 1986 using a carrot cake recipe from his Caribbean mom.
What started as a humble basement operation has now turned into a storefront bakery with a wholesale wing that’s now a slice of life in the Big Apple.
The family keeps the recipe a secret, but they say one ingredient — love — makes all the difference.
“Everything here is baked from scratch,” Adams said. “From the cake itself, using fresh carrots, grating fresh carrots and using just natural ingredients. To the frosting that we make with like pure cream cheese and powdered sugar. Everything here is just made from scratch with love.”
Olivia Johnson, 22, waited in line for just over three hours for the famous carrot cake after friends told her she should bring one home for the holiday.
“It is my first time getting this cake,” she said. “I’m really hoping — it better be worth it,” she said.
