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Cloe up of asingle slice of cream cheese frosted carrot cake.

Moist Carrot Cake

A flavorful Moist Carrot Cake with coconut, banana, and figs. Spiced Carrot Cake topped with a honey cream cheese ricotta icing.
Course Dessert
Cuisine American
Author Jenn


Carrot Cake

  • 2.5 Cups (313 grams) All Purpose Flour
  • 2 teaspoons Watkins Organic Cinnamon
  • 1 teaspoon Watkins Organic Ginger
  • ½ teaspoon Watkins Organic Nutmeg
  • ½ teaspoon Kosher Salt
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 Cup (220 grams) Dark Brown Sugar
  • ½ Cup (100 grams) Granulated Sugar
  • 4 Eggs
  • 1 Egg Yolk
  • ¾ Cups (171 grams) Mashed Banana
  • 2 Tablespoons Maple Syrup
  • 2 teaspoons Watkins All Natural Original Gourmet Baking Vanilla Extract
  • 1 Cup (224 grams) Coconut Oil melted, cooled
  • 2 Cups (200 grams) Grated Carrots fresh carrots
  • ½ Cup (42 grams) Shredded Sweetened Coconut
  • 1 Cup (128 grams) Chopped Dried Figs

Cream Cheese Ricotta Icing

  • 8 ounces Cream Cheese room temperature
  • ½ Cup (112 grams) Ricotta Cheese room temperature
  • 2 Tablespoons Honey
  • 1 Tablespoon Vanilla Extract - Watkins All Natural Original Gourmet Baking Vanilla
  • 4 Cups (480 grams) Powdered Sugar


  • Extra Shredded Sweetened Coconut


Carrot Cake

  • Preheat oven to 350°F (180 C). 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.
  • Place eggs, brown sugar, granulated sugar, mashed banana, maple syrup and vanilla extract into a separate large bowl. Hand whisk together until smooth.
  • Add in room temperature melted coconut oil and whisk until mixed in.
  • 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.
  • Scoop the cake batter into the two prepared cake pans dividing the batter evenly.
  • Bake at 350°F (180 C) for 30-35 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 baked cake layers to a wire cooling rack for 25-30 minutes or until completely cooled.
  • Run a small sharp knife or offset spatula around the edges of the cake and invert the cooled cake layers to remove.
  • Remove the parchment paper from the bottom of each layer.
  • 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 shredded coconut.
  • Slice and serve.

Cream Cheese Icing

  • Using an electric mixer with whisk attachment on high speed, beat together cream cheese and ricotta cheese. Mix in the honey and vanilla extract.
  • Reduce speed to low and slowly spoon in powdered sugar. Whip on medium high speed until smooth.
  • Store icing in the fridge.