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Lloyd carrot cake recipe showing a moist two-layer homemade carrot cake sliced open with thick cream cheese frosting and toasted walnuts on a white cake stand
Vicky Sharma

Lloyd Carrot Cake Recipe

The Lloyd Carrot Cake recipe is the most moist, bakery-style homemade carrot cake you'll ever make from scratch, built on freshly grated carrots, oil-based batter, and a thick tangy cream cheese frosting. Perfect for birthdays, potlucks, and converting people who think they don't like carrot cake.
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Prep Time 25 minutes
Cook Time 33 minutes
Cooling + Frosting Time 1 hour
Total Time 1 hour 58 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ½ tsp fine sea salt
Wet Ingredients
  • 1 cup neutral vegetable oil canola recommended
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 4 large eggs room temperature
  • 2 tsp pure vanilla extract
Mix-ins
  • 3 cups freshly grated carrots approx. 4 medium carrots
  • ½ cup chopped walnuts or pecans toasted (optional)
  • ½ cup crushed pineapple well drained (optional)
Cream Cheese Frosting
  • 16 oz full-fat block cream cheese softened
  • ½ cup unsalted butter softened
  • 3 –3½ cups powdered sugar
  • 1 tsp pure vanilla extract
  • 1 pinch fine sea salt

Equipment

  • Box grater
  • Large mixing bowl (x2)
  • Rubber spatula
  • Hand mixer or stand mixer
  • Two 9-inch round cake pans
  • Parchment paper
  • Wire cooling rack
  • Offset spatula
  • Rotating cake stand
  • Toothpick (for doneness test)
  • Measuring cups and spoons

Method
 

Step 1: Prep
  1. Preheat your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper circles.
Step 2: Mix Dry Ingredients
  1. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
Step 3: Mix Wet Ingredients
  1. In a separate larger bowl, whisk the oil, brown sugar, and granulated sugar until glossy and combined, about 90 seconds. Add eggs one at a time, whisking well after each. Stir in the vanilla extract.
Step 4: Combine
  1. Fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Do not overmix. Stop as soon as no dry flour streaks remain.
Step 5: Add Mix-ins
  1. Fold in the freshly grated carrots, toasted nuts, and drained pineapple if using. The batter will look wet. That is correct.
Step 6: Bake
  1. Divide the batter evenly between the two prepared pans. Bake at 350°F for 28–33 minutes, rotating pans halfway through. Check at 28 minutes; the cake is done when a toothpick inserted in the center comes out clean.
Step 7: Cool
  1. Cool cakes in pans for 10 minutes, then turn out onto a wire rack. Allow to cool completely before frosting, at least 45–60 minutes.
Step 8: Make the Frosting
  1. Beat cream cheese and butter together on medium speed for 3 minutes until smooth and fluffy. Add powdered sugar one cup at a time on low speed. Add vanilla and salt, then beat on medium-high for 2 minutes until light and creamy.
Step 9: Frost and Assemble
  1. Frost the top of the bottom layer generously. Place the second layer on top. Frost the top and sides of the cake. Refrigerate for 30 minutes before slicing for clean cuts.

Notes

  • Always grate carrots fresh; pre-shredded bag carrots are too dry and produce a noticeably inferior texture.
  • Use full-fat block cream cheese only. Whipped or reduced-fat cream cheese contains excess water and will produce runny frosting.
  • Room temperature eggs are essential for proper emulsification. If you forgot, soak eggs in warm water for 10 minutes.
  • Toast nuts at 325°F for 8 minutes before folding in for deeper flavor.
  • Cake layers can be baked 1–2 days ahead, wrapped tightly in plastic wrap, and stored at room temperature until ready to frost.
  • Store finished cake covered in the refrigerator for up to 5 days. Bring slices to room temperature 15–20 minutes before serving.
  • This batter makes approximately 24 standard cupcakes. Bake at 350°F for 18–22 minutes.