Pear and Carrot Loaf Cake with Dried Figs

Pear and carrot loaf cake is more of a winter cake, with a heartier batter filled with dried fruit, nuts and lots of spices. Where this recipe differs from its springtime cousin is the use of figs in place of boring raisins, shredded pears along with carrots, and a warming cardamom spice. I also swapped the classic cream cheese frosting for a lighter whipped mascarpone cream to contrast the richness of this modern carrot cake.

Key Ingredients & Test Notes

• All Purpose Flour with a slightly lower protein of 10-11% builds the structure of the loaf while keeping the crumb tender and light. I like to use Gold Medal Flour for this loaf cake.
  • Test Note: Weighing flour with a scale is the most accurate, too much flour and the loaf will be dry; too little and it won’t hold its shape
• Warm Spices (Cinnamon, Cardamom, Ginger, Nutmeg) create depth and that signature cozy carrot cake flavor.
  • Test Note: Freshly ground cardamom adds citrusy brightness, don’t skip if possible. Adjust spice amounts to your personal taste.
• Sunflower Oil keeps the crumb moist and light without competing flavors, replacing butter as the fat element in this recipe.
  • Test Note: Can be swapped with neutral oils like grapeseed or canola, but avoid olive oil which is too strong here.
• Granulated Sugar & Brown Sugar combine for sweetness, moistire, and caramel notes.
  • Test Note: Light or dark both work, but dark gives a deeper caramel note.
• Fresh Orange Zest & Juice add brightness that lifts the warm spices and complements the carrots.
  • Test Note: Rub the zest into the sugar with your fingers to release essential oils and maximize the citrus notes.
• Crème Fraîche adds tang and tenderness, balancing the sweetness while enriching the crumb.
  • Test Note: Substitute with full-fat sour cream or Greek yogurt if needed.
• Carrots bring natural sweetness, color, and moisture to the loaf.
  • Test Note: Use finely grated, fresh carrots (not pre-shredded from a bag) for the best texture and flavor.
• Pears add juicy sweetness and extra moisture, making the loaf tender without being heavy.
  • Test Note: Slightly ripe pears work best, too soft and they’ll disappear, too firm and they won’t blend into the crumb.
• Dried Figs give bursts of chewy sweetness and a subtle floral note, replacing raisins from more classic recipes.
  • Test Note: Chop evenly to distribute throughout the batter. You can substitute with dates or raisins if you like.
• Walnuts add crunch and nutty flavor that pairs beautifully with carrots and figs.
  • Test Note: Toast lightly in a skillet on medium heat before folding into the batter to enhance flavor and reduce any bitterness.

Leftovers & Storage

• Room Temp: Unfrosted cake can be stored at room temperature wrapped in aluminum foil or in an airtight container for 3-5 days of freshness.
• Chilled: If the cake is frosted, place in an airtight container and store in the fridge for 5-7 days. The frosting will eventually lose its pizazz, so I suggest eating it sooner than later.

★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!

No ratings yet

Pear and Carrot Loaf Cake with Dried Figs

By Jenn Davis

Prep: 30 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 30 minutes mins

Servings: 9 servings

SaveSaved Pin Print

This warmly spiced carrot loaf is infused with orange zest, sweet pears, figs, and a hint of cardamom, and topped with vanilla mascarpone frosting for an elegant, cozy twist on classic carrot cake.

Click for Ingredient Details

Equipment

• 9×5-inch metal loaf pan

Ingredients

Carrot Loaf Cake

• ▢ 282 grams (2 ¼ cups) all purpose flour, 10-11% protein
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon fine sea salt
• ▢ 1.5 teaspoons ground cinnamon
• ▢ 1.5 teaspoon ground cardamom
• ▢ 3/4 teaspoon ground ginger
• ▢ 3/4 teaspoon ground nutmeg
• ▢ 120 grams (½ cup) sunflower oil
• ▢ 2 large eggs, room temperature
• ▢ 100 grams (½ cup) granulated sugar
• ▢ 2 tablespoons fresh orange zest –, zest of about 2 oranges
• ▢ 110 grams (½ cup) light or dark brown sugar
• ▢ 80 grams (⅓ cup) crème fraîche, room temp
• ▢ 1 teaspoon vanilla bean paste or pure vanilla extract
• ▢ 2 tablespoons fresh orange juice
• ▢ 100 grams (1 cup) grated "fresh" orange carrots, peeled
• ▢ 135 grams (1 cup) grated pears , with skin on, slightly ripe, packed
• ▢ 46 grams (½ cup) chopped walnuts, *or any type of nut, chopped into small pieces
• ▢ 64 grams (½ cup) chopped dried figs, about 3-4 dried figs, chopped into 'pea-sized' pieces

Vanilla Mascarpone Frosting

• ▢ 56 grams (¼ cup) mascarpone, cold
• ▢ 150 grams (½ cup + 2 tablespoons) heavy whipping cream, 33-35% fat, cold
• ▢ 2 teaspoons vanilla bean paste
• ▢ 2 tablespoons powdered sugar, sifted
• ▢ 1 pinch fine sea salt

Cook ModePrevent your screen from going dark

Instructions 

Carrot Loaf Cake

• Preheat the oven to 350℉ (180℃). Grease a 9×5-inch loaf pan with non-stick baking spray or butter.
• In a small bowl combine the granulated sugar with the orange zest and stir together with a fork. Set aside for about 5 minutes.
  100 grams granulated sugar, 2 tablespoons fresh orange zest –
• Whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and nutmeg together in a large bowl until combined. Set aside.
  282 grams all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon fine sea salt, 1.5 teaspoons ground cinnamon, 1.5 teaspoon ground cardamom, 3/4 teaspoon ground ginger, 3/4 teaspoon ground nutmeg
• In a medium bowl, whisk together the oil, eggs, orange juice, orange zested granulated sugar, brown sugar, crème fraîche, and vanilla until combined. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Don’t over mix.
  120 grams sunflower oil, 2 large eggs, 100 grams granulated sugar, 110 grams light or dark brown sugar, 80 grams crème fraîche, 1 teaspoon vanilla bean paste or pure vanilla extract, 2 tablespoons fresh orange juice
• Add in the grated carrots and pears. Fold into the batter using a spatula.
  100 grams grated "fresh" orange carrots, 135 grams grated pears
• Then, fold in the chopped figs and walnuts. The batter will be thick but not sloppy.
  46 grams chopped walnuts, 64 grams chopped dried figs
• Transfer the batter into the prepared loaf pan and even out with the a spatula.
• Place the loaf pan on the middle rack of the oven and bake for 55 – 65 minutes. When baked a toothpick inserted into the center should come out clean or with only a few moist crumbs. Every oven is different and I advise checking your loaf at the 50 minute mark, then continuing to bake as needed.

Vanilla Mascarpone Frosting

• Place all ingredients in a large bowl. Using a hand mixer beat until stiff peaks form, about 2 minutes. Or put in some elbow grease with a wire whisk and whip by hand.
  56 grams mascarpone, 150 grams heavy whipping cream, 2 teaspoons vanilla bean paste, 2 tablespoons powdered sugar, 1 pinch fine sea salt

Tried this recipe?Mention @twocupsflour or tag #twocupsflour!