Today, Lloyd’s Carrot Cake produces 1,500 cakes a day (including red velvet, German chocolate, and pineapple coconut) and uses 2,500 pounds of carrots and 2,000 pounds of cream cheese for icing every week.
In addition to her son, Mrs. Campbell-Adams has a daughter, Lilka Adams; a sister, Glenda Campbell Roberts; a brother, Erwin; a half-brother, Carl Campbell; and a half-sister, Brenda Campbell Gibbs.
When the pandemic hit New York in the spring and her restaurant customers began to close, Ms. Campbell-Adams became concerned about the fate of the bakery. However, to her astonishment, she became busier than ever.
When Van Cortlandt Park was crowded with New Yorkers out for the open air during the summer, she was always selling cakes. The brand’s Thanksgiving sales were its strongest in years. And as Christmas drew near, Mrs. Campbell-Adams baked nights and weekends in preparation for the holiday frenzy.
On a cold evening that month, she was finishing the bakery when she learned that a bulk cake pickup was delayed. Instead of risking a late delivery, she drove the cakes herself to a pick-up stop in Mount Vernon. Shortly after arriving and entering a parking lot, she felt uncomfortable. Her jeep turned, then stopped abruptly. She was found in the car the next morning.
During a vigil outside the Riverdale Bakery, the mourners lit candles and offered memories the following night. People soon began asking their family about the future of Lloyd’s Carrot Cake.
“My dad always said, ‘You just have to get her to try it,” said Brandon Lloyd Adams. “But my mom got her to try it. Her legacy is the fact that this cake has gotten all over the place World is spreading. Now the torch will be given to my sister and me and it is our time. “
When she passed, my sister and I said to each other, ‘What are we doing tomorrow? Close the door? ‘”, He added. “But then I heard my mother say in the back of my mind, ‘You can’t turn her away. ‘She would say,’ Well we’re closed, but what do you need? ‘