Lloyds Carrot Cake Recipe

Welcome to the Lloyds Carrot Cake Recipe. Lloyds Carrot Cake is a rich, moist carrot cake layered with creamy frosting, inspired by the beloved classic served at Lloyd’s bakery in New York.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 10 Slices

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

For the Cake:

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2½ cups grated carrots
1 cup crushed pineapple drained
¾ cup chopped walnuts or pecans optional

For the Cream Cheese Frosting:

1 package 8 oz cream cheese, softened
½ cup unsalted butter softened
3 cups powdered sugar
1 teaspoon vanilla extract

Equipment

Mixing bowls
Hand or stand mixer
Grater
Two 8-inch round cake pans or a 9×13-inch baking pan
Rubber spatula
Wire rack
Measuring cups and spoons

Method

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175 °C). Grease and flour two 8-inch round cake pans or a 9×13-inch baking pan.

Step 2: Mix Dry Ingredients

The flour, baking powder, baking soda, nutmeg, cinnamon, and salt should all be thoroughly mixed together in a big bowl.

Step 3: Blend Wet Ingredients

In another bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until the mixture is smooth and slightly fluffy.

Step 4: Combine Wet and Dry

Fold the dry components into the wet mixture gradually. Stir gently until everything is just combined—don’t overmix.

Step 5: Add Carrots and Extras

Stir in the grated carrots, crushed pineapple (drained), and chopped nuts if you’re using them. This is where all the flavor and moisture come in!

Step 6: Pour and Bake

Pour the batter into your prepared baking pan. Spread it out evenly with a spatula. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Cool the Cake

After taking it out of the oven, allow it to cool in the pan for ten minutes. After that, move to a wire rack to finish cooling before frosting.

Step 8: Make the Frosting

In a clean bowl, beat the softened cream cheese and butter until creamy. Beat once more until smooth and frothy after adding the vanilla essence and powdered sugar.

Step 9: Frost and Serve

Once the cake is fully cooled, spread the cream cheese frosting evenly on top. Slice, serve, and enjoy every bite!

Notes

I usually store this carrot cake in an airtight container in the fridge. It keeps fresh for about 4–5 days. You can also freeze it, either whole or in slices; just wrap it well in cling film and foil.