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My highly requested moist carrot cake is loaded with freshly shredded carrots, ripe banana, and dried figs, with just the right hint of warm spices. A touch of toasted coconut and a silky honey vanilla cream cheese frosting will have you forgetting every other recipe. Bake it for Easter,spring, fall or any occasion where you want a delicious cake that stays moist days after baking.
Carrot cake has always been one of my favorites, but I’ve never loved the traditional mix of nuts, pineapple, and raisins. I wanted something a little different, something naturally sweet, a little tropical, and full of texture. That’s where ripe banana, figs, and finely shredded coconut came in to play, making each slice unforgettable.
The cream cheese frosting is just as important to me as the cake itself. A soft honey and vanilla flavored topping that’s creamy without being overly sweet.
Key Ingredients & Test Notes
- All-Purpose Flour (10-11% protein) provides just enough structure to the cake while keeping it tender and moist.
- Ground Cinnamon, Ginger, and Nutmeg create the warm, spiced flavor base that complements the carrots, banana, and figs.
- Test Note: Toasting the spices lightly in a dry pan before mixing into the batter can make the flavors more fragrant and layered.
- Over-Ripened Banana contribute to the cakes moisture level with a touch of sweetness. I promise the cake doesn’t taste like banana bread.
- Test Note: Make sure bananas are very ripe for maximum sweetness and moisture.
- Sunflower Oil keeps the cake tender and moist without adding heaviness.
- Test Note: Try coconut oil for a hint of tropical flavor, especially if you keep it unrefined.
- Freshly Grated Carrots provide natural sweetness, moisture, and texture.
- Shredded Sweetened Coconut: Blitz in a food processor for finer granules that blend seamlessly into the cake.
- Dried Figs: This is your chance to rebel and try something different than raisins in your carrot cake.
- Test Note: Chop into small pieces for even distribution throughout the cake batter.
- Cream Cheese: Can’t have carrot cake without a silky, tangy cream cheese frosting!
- Test Note: To prevent a lumps, set the cream cheese on your counter, about 3 hours before making the frosting.
How To Make Carrot Cake
- Whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt in a large bowl and set aside.
- In a separate large bowl, whisk together the eggs, brown sugar, granulated sugar, mashed banana, maple syrup, and vanilla until smooth. Stir in the sunflower oil until well mixed into a thick brown batter.
- Pour the wet mixture into the dry ingredients and gently fold with a wooden spoon or sturdy rubber spatula until just combined.
- Fold in the shredded carrots, coconut, and chopped figs in batches so everything is evenly distributed. You’ll have chunky, but pourable cake batter.
- Divide the batter evenly between the prepared cake pans and level the tops. Bake on the middle oven rack for 33–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 15 minutes, then invert them onto a wire rack to cool completely. Peel away the bottom parchment paper before frosting.
- Make the cream cheese frosting, by beat together the softened butter and cream cheese on high speed for 3–4 minutes until fluffy. Mix in the honey, vanilla, and salt. Reduce the mixer speed to low and gradually add the sifted powdered sugar. Whip on medium-high speed until creamy and smooth.
- Place one cooled cake layer on your serving plate and spread a layer of frosting evenly on top. Sprinkle with shredded coconut. Place the second layer on top and repeat with frosting and more coconut for a beautiful finish.
Jenn’s Cake Tips
- Use a Kitchen Scale: Using a kitchen scale ensures your cake turns out just as the recipe intends, every single time.
- Weigh Cake Batter for Even Layers: For perfectly even layers, weigh the batter in each cake pan before baking. Tap the pans gently on the counter to release any air bubbles.
- Try Baking Strips: For even heat distribution and a flat, professional-looking top I wrap my cake pans with baking strips.
- Avoid Overbaking: It’s the fastest way to dry out a tender cake. The layers are done when the edges start turning golden and the center feels slightly firm to the touch. Lightly press your finger in the middle, if it offers a little resistance, it’s ready to come out of the oven.
- Cool Before Frosting: Let the cake layers cool for at least 15 minutes in the pan before inverting onto a wire rack. Cool completely before frosting to prevent the icing from melting.
Leftovers & Storage
- Room Temperature: Frosted Coconut Carrot Cake can be served at room temperature right after assembling. However, because of the cream cheese frosting, it’s best to store the cake in the fridge if it will sit out for more than 2–3 hours.
- Refrigerator: Unfrosted cake layers can be tightly wrapped in plastic wrap and stored in the fridge until ready to assemble. Once frosted, the cake will stay moist and fresh for up to 5 days when properly stored in an airtight container.
- Freezer: Skip the frosting. Wrap each layer twice in plastic wrap, place in a freezer-safe bag, and freeze for up to 4 months. Thaw the layers at room temperature before frosting and assembling.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Moist Carrot Cake with Cream Cheese Frosting
Moist Carrot Cake, filled with banana, figs, and a touch of coconut. Perfectly spiced and topped with a vanilla cream cheese frosting.
Click Here for Help with Ingredients in this Recipe
Weigh your flour: The measurement I use: 1 cup of flour equals 125 grams. This amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.
Equipment
Recipe Video
Ingredients
Carrot Cake
- 313 grams (2.5 cups) all purpose flour, 11% protein
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon fine sea salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 220 grams (1 cup) dark brown sugar, packed
- 100 grams (½ cup) granulated sugar
- 4 large eggs, room temperature
- 1 large egg yolk, room temperature
- 171 grams (¾ cup) mashed over-ripened banana
- 2 tablespoons maple syrup
- 2 teaspoons pure vanilla extract
- 224 grams (1 cup) sunflower oil or liquid coconut oil
- 200 grams (2 cups) fresh carrots, peeled and grated
- 42 grams (0.5 cup) shredded sweetened coconut, *keep shredded or blitz in food processor for smaller granules
- 96 grams (3/4 cup) dried figs, chopped *optional to swap for raisins or dates
Vanilla Cream Cheese Frosting
- 113 grams (½ cup) unsalted butter European Style 82% butterfat, softened
- 125 grams (5 ounces) full fat cream cheese, softened
- 1 teaspoon honey
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 1/2 teasoon fine sea salt
- 330 grams (3 cups) powdered sugar, sifted
Topping
- shredded sweetened coconut, sprinkle on top of frosting
Instructions
Carrot Cake
- Preheat oven to 350℉ / 180℃ / 160℃ Fan (convection). Prepare two 9-inch round cake pans with non-stick spray and line the bottoms with parchment paper.
- Whisk together flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt in a large bowl.313 grams all purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon fine sea salt, 2 teaspoons baking powder, 1 teaspoon baking soda
- Place eggs, brown sugar, granulated sugar, mashed banana, maple syrup and vanilla extract into a separate large bowl. Hand whisk together until smooth.220 grams dark brown sugar, 100 grams granulated sugar, 4 large eggs, 1 large egg yolk, 171 grams mashed over-ripened banana, 2 tablespoons maple syrup, 2 teaspoons pure vanilla extract
- Add in room sunflower oil and whisk until mixed in.224 grams sunflower oil or liquid coconut oil
- Pour wet ingredients into dry ingredients. Using a wooden spoon or sturdy rubber spatula and mix until just combined. Don't over mix the batter.
- Fold in the carrots, coconut, and figs in intervals.200 grams fresh carrots, 42 grams shredded sweetened coconut, 96 grams dried figs
- Scoop the cake batter into the two prepared cake pans dividing the batter evenly.
- Bake for 33-35 minutes on the middle rack. Check for doneness when the tops of the cakes have a slight spring and a toothpick inserted into the center of each one comes out clean.
- Transfer the pans to a wire cooling rack for 15 minutes. Then, invert the pans and place the cake layers right side up, directly onto the wire rack to cool completely.
- Remove bottom layer of parchment paper before assembling the cake with frosting.
- Place a single layer on desired cake dish. Top with cream cheese icing, sprinkle with shredded coconut.
- Place second layer on cake and repeat by covering the top of cake with icing and a sprinkling of more shredded coconut.shredded sweetened coconut
- Slice and serve.
Vanilla Cream Cheese Frosting
- Using an electric mixer with whisk attachment on high speed, beat together softened butter and cream cheese, until fluffy without lumps. (3-4 minutes) Mix in the honey, vanilla, and salt.113 grams unsalted butter European Style 82% butterfat, 125 grams full fat cream cheese, 1 teaspoon honey, 2 teaspoons vanilla bean paste or pure vanilla extract, 1/2 teasoon fine sea salt
- Reduce speed to low and slowly spoon in the sifted powdered sugar. Whip on medium high speed until smooth. (2-3 minutes)330 grams powdered sugar
Notes
- Ingredients Used
- Flour: Gold Medal All Purpose Flour 10.5-11% protein
- Cream Cheese: Philadelphia full fat block cream cheese
- Oven: This recipe was written for a conventional oven (top and bottom heat). For convection fan ovens, reduce the temperature by 25 degrees and begin checking for doneness 75% of the way through baking.
Weigh your flour: The measurement I use: 1 cup of flour equals 125 grams. This amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.
Tried this recipe?Mention @twocupsflour or tag #twocupsflour!
Delicious and forgiving recipe that was a hit with the whole family including the toddler! Can taste the fresh carrots and the figs with coconut give it a nice little festive twist. We opted to not make the frosting this go around and the cake itself is so good as is!
Hi Feier! Thanks for trying the recipe and leaving feedback! Thrilled to hear you love this cake as much as I do. I recently made it for my neighbor’s twins 2 yr old birthday and all the kids enjoyed it as well! 🙂
I bought Jenn’s cookbook on a whim while shopping in Chalottesville. After being impressed by every recipe I tried, I bought 3 more books for family members. Hers is always the first book I pick off my shelf when looking for a new recipe. I just can’t wait for book 2!