Moist Coconut Carrot Cake

This Moist Coconut Carrot Cake, filled with shredded carrots, banana and figs, is perfectly spiced and topped with a luscious honey vanilla cream cheese frosting. A twist on the old fashioned carrot cake recipe with a lovely blend of fresh carrots, coconut, and banana.

*This Recipe is Sponsored by Watkins. All thoughts and text are my own. Thank you for supporting the companies that help make Two Cups Flour possible.

Carrot Cake is usually seen predominantly in the Spring, but I say there shouldn't be any seasonal rules when it comes to enjoying cake!

Most traditional carrot cake recipes are made with a mixture of nuts, pineapple, and raisins in the batter. I've actually never preferred this combination even though I love the base flavor. So, of course I had to put my own spin on the filling.

My rendition of carrot cake is super moist with hints of banana, dried figs, and shredded coconut! Staying true to a creamy topping, I made a softer version of cake frosting with cream cheese, honey, and a little vanilla. The not too sweet icing adds just enough lightness to the warmer spices. Once you make this homemade carrot cake you'll be baking it for every occasion.

Carrot Cake Spices

All the cozy flavor from the perfect blend of spices is what creates that nostalgic homemade Carrot Cake taste. I partnered with Watkins to share with you my Moist Carrot Cake Recipe inspired by all my fond memories of eating spiced cake with vanilla frosting during family holidays.

All Watkins products are free from artificial dyes, high-fructose corn syrup, added MSG and other artificial ingredients. Which means I can always feel comfortable knowing only quality spices are going into my cakes.

I love lots of flavor in my carrot coconut cake so there is plenty of ground cinnamon, ginger, and nutmeg.  All three create a lovely blend without being over powering.

Ingredients

• Sunflower Oil or Coconut Oil can be used interchangeably to create a lovely moist cake. The melted coconut oil will impart a soft coconut flavor that won't over power the spices.
• Brown Sugar and Granulated Sugar are combined for moisture, sweetness and richer flavor.
• Mashed Bananas pairs so nicely with carrots and coconut, and replaces part of the oil in the recipe.
• Freshly Grated Carrots add additional moisture and bold carrot flavor to this special cake. Packaged grated carrots are drier and lacking in flavor, therefore not recommended.
• Dried Figs are used to replace the more classic raisin mix-in from standard carrot cakes. I suggest grabbing the dried figs that are sold in sealed bags, as the ones in plastic containers have less moisture.
• Unsweetened Coconut Flakes add a little tropical note, blending nicely with the carrots and figs. I've made this cake with both shredded coconut and with coconut I've blitzed in the food processor for coconut granules. The granules add a lovely texture to the cake without chunks of shreds, but both are equally delicious.
• Cinnamon, Ginger, and Nutmeg spices are the perfect blend for a true classic carrot cake flavor.

How To Make Coconut Banana Carrot Cake

The beauty of this classic carrot cake recipe is that it can be made without a stand mixer. The effort is in the prep, where you will need to mash over-ripened bananas, chop dried figs, and of course grate fresh carrots. I promise the extra steps are going to be worth it when you take your first bite.

Once all your ingredients are measured and laid out on the counter, mixing the batter is simple. Start by hand whisking the flour with the spices, salt and rising agents in a large bowl. Then, in a separate medium bowl hand whisk together the sugars, eggs, maple syrup, and vanilla until smooth. Mix in the mashed banana and then pour in the oil. Whisk until the oil is fully incorporated.

Pour the wet mixture into the flour mixture and fold the two together using a silicone spatula, trying not to stir. When you don't see any flour streaks, gently fold in the carrots, coconut, and figs one at a time. There you go, cake batter done.

Divide the cake batter between each 9-inch cake pan and bake until the center is set, when cake pulls away from the sides of the pan, and a toothpick inserted into the center comes out clean.

Vanilla Cream Cheese Frosting

Layering the cake with a silky whipped vanilla homemade cream cheese frosting, lightly enhance with honey creates a perfect balance with the hearty carrot cake. I've added frosting between the cake layers and on the top of the second layer for a lovely visual contrast and ratio of rich cake to sweet frosting. Make a double batch of frosting to add a layer of frosting between the layers and the sides of the cake.

When making the cream cheese frosting, be sure that the cream cheese and butter are both softened at room temperature. If either one is cold, they won't cream together evenly for a smooth frosting. I also suggest sifting the confectioners' sugar to prevent lumpy sugar pockets.

How to Store Carrot Cake

Frosted carrot cake can be served at room temperature once made. However, after 2-3 hours it is best to store cakes with cream cheese frosting in the fridge. Unfrosted cake layers can be wrapped in plastic wrap and stored in the fridge until ready to assemble. A moist cake will stay fresh up to 5 days when properly stored in the fridge.

Frequently Asked Questions

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