Lloyd’s Carrot Cake

Lloyd and Betty Adams started selling carrot cake from a small storefront in The Bronx in 1985, after spending years perfecting a recipe handed down from Lloyd's mother. Today, Lloyd and Betty's children, Brandon and Lilka, are carrying on their legacy by continuing to sell what very well might be the best carrot cake on earth along with a wide variety of cakes and pies, including a stunning red velvet cake. Lloyd’s is a true neighborhood gem, with regular lines down the block and a three-hour wait not unusual on Thanksgiving.

Whether you prefer yours au naturel or loaded with nuts and raisins, Lloyd’s carrot cakes really are something special. The recipe is a secret, but the bakery goes through 7,000 pounds of carrots daily, with five cups of twice-grated carrots going into every cake along with more eggs and cinnamon than found in most recipes. And like all the best carrot cakes, they’re topped with cream cheese frosting.