Preheat your oven to 350°F (175°C) and prepare two 9-inch cake pans by greasing them and lining them with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.

In a separate bowl, mix the vegetable oil, sugar, eggs, and vanilla extract until smooth and fully incorporated.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

Fold in the grated carrots, ensuring they are evenly distributed throughout the batter.

Divide the batter equally between the prepared cake pans and smooth the tops with a spatula.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

While the cakes are cooling, prepare the cream cheese frosting by beating the cream cheese and butter until smooth.

Gradually add the powdered sugar to the cream cheese mixture, mixing until well combined. Stir in the vanilla extract.

Once the cake layers are completely cool, spread a layer of frosting between them and cover the top and sides of the cake with the remaining frosting.

Decorate as desired and serve your delicious Lloyd's Carrot Cake at room temperature.