Lloyds Carrot Cake Recipe
This Lloyds Carrot Cake Recipe is packed with carrots, cinnamon, nutmeg, pineapple, and topped with smooth cream cheese frosting.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Box grater or food processor (for carrots)
- Measuring cups and spoons.
- 9x13-inch baking pan or two 9-inch round pans
- Parchment paper (optional but helpful)
- Cooling rack
Ingredients
For the Carrot Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 cup vegetable oil
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots about 4 to 5 medium carrots
- 1/2 cup crushed pineapple drained
- 1/2 cup chopped walnuts or pecans optional
For the Cream Cheese Frosting
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 3 to 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Prep the Oven and Pan
- Preheat your oven to 350°F. Grease your baking pan well and line with parchment if you’re feeling cautious. Carrot cake likes to stick, and we don’t need heartbreak today.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This step matters more than people think. Even spice distribution means every bite tastes right.
Step 3: Mix the Wet Ingredients
- In a large bowl, whisk together the granulated sugar, brown sugar, and oil until smooth. Add the eggs one at a time, whisking well after each. Stir in the vanilla.
- At this point, it should look glossy and thick, almost like caramel sauce.
Step 4: Add the Good Stuff
- Fold in the grated carrots and crushed pineapple. The batter will suddenly look chunky and alive. That’s exactly what you want.
Step 5: Combine and Bake
- Add the dry ingredients to the wet ingredients and gently fold until just combined. Don’t overmix. Stir in nuts if using.
- Pour into the prepared pan and smooth the top. Bake for 35 to 45 minutes, depending on your pan size, until a toothpick comes out clean.
- Let the cake cool completely before frosting. I know it’s hard. Be strong.