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Preparing ingredients for Lloyd carrot cake recipe

Lloyd Carrot Cake Recipe

A moist and flavorful Lloyd carrot cake inspired by the famous Bronx bakery. This classic dessert is packed with freshly grated carrots, warm spices, and topped with smooth cream cheese frosting. Perfect for birthdays, holidays, or any special occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

For the Carrot Cake
  • 2 cups All-purpose flour
  • 2 cups Granulated sugar
  • 1½ tsps Baking powder
  • 1 tsp Baking soda
  • ½ tsp Salt
  • 1½ tsps Ground cinnamon
  • ½ tsp Ground nutmeg
  • 4 large eggs
  • 1¼ cups Vegetable oil
  • 2 tsps Vanilla extract
  • 3 cups Freshly grated carrots
  • 1 cup Chopped walnuts (optional)
  • ½ cup Raisins (optional)
For Cream Cheese Frosting
  • 8 oz Cream cheese (softened)
  • ½ cup Unsalted butter (softened)
  • 4 cups Powdered sugar
  • 1 tsp Vanilla extract
  • 1 tbsp Milk (optional for texture)

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Grater (for carrots)
  • 2 round cake pans (9-inch)
  • Spatula
  • Cooling rack

Method
 

  1. Prepare the Oven

    Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans to prevent sticking.

  2. Mix Dry Ingredients

    In a large mixing bowl, combine:
    All-purpose flour
    Baking powder
    Baking soda
    Salt
    Ground cinnamon
    Nutmeg
    Whisk well until evenly blended.

  3. Mix Wet Ingredients

    In another bowl, beat the eggs and sugar together until smooth. Add vegetable oil and vanilla extract, then mix until the batter becomes slightly thick and creamy.

  4. Combine the Batter

    Slowly add the dry ingredients into the wet mixture while mixing gently. Once combined, fold in the grated carrots, walnuts, and raisins if using.

  5. Pour into Cake Pans

    Divide the batter evenly between the prepared cake pans. Use a spatula to spread the batter evenly.

  6. Bake the Cake

    Place the pans in the oven and bake for 35–40 minutes. Insert a toothpick into the center of the cake; if it comes out clean, the cake is ready.

  7. Cool the Cake

    Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer them to a cooling rack. Allow the cakes to cool completely before frosting.

Video

Notes

Lloyd Carrot Cake Recipe

  • Use freshly grated carrots for the best flavor and moisture.
  • Avoid overmixing the batter to keep the cake soft.
  • Chill the cake for 30 minutes after frosting for easier slicing.
  • This cake tastes even better the next day as the flavors develop.

Assembling the Cake

  1. Place one cake layer on a serving plate.
  2. Spread a thick layer of cream cheese frosting on top.
  3. Add the second cake layer and spread frosting over the top and sides.
  4. Optionally sprinkle chopped walnuts or carrot shavings for decoration.

Nutrition

Calories: 420 kcal
Carbohydrates: 55 g
Protein: 5 g
Fat: 20 g
Saturated Fat: 6 g
Sugar: 38 g
Fiber: 2 g
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