My much-requested moist carrot cake combines freshly grated carrots, overripe banana, and chopped dried figs with warm spices. Toasted shredded coconut adds a subtle tropical crunch while a honey-vanilla cream cheese frosting keeps the cake silky and not overly sweet. It’s a great choice for Easter, spring gatherings, fall celebrations, or any time you want a cake that stays tender for days.
I’ve always loved carrot cake but wanted to move away from the classic combo of nuts, pineapple, and raisins. This version leans naturally sweet with banana and figs and gains texture from finely shredded coconut. The result is a slice that feels fresh, balanced, and memorable.
The frosting matters as much as the cake: a honey-vanilla cream cheese icing that’s creamy, slightly tangy, and not cloying—perfect with the spiced batter.
Key Ingredients & Test Notes
- All-Purpose Flour (10–11% protein) – gives structure while keeping the crumb tender and moist.
- Cinnamon, Ginger, Nutmeg – warm spices that pair well with carrot, banana, and fig.
- Test note: Lightly toasting ground spices in a dry pan briefly intensifies their aroma.
- Overripe Banana – adds moisture and gentle sweetness without making the cake taste like banana bread.
- Test note: Use very ripe bananas for best sweetness and moisture.
- Sunflower Oil – keeps the cake tender without heaviness.
- Test note: Liquid coconut oil works well if you want a touch more tropical flavor.
- Freshly Grated Carrots – the main source of texture and natural sweetness.
- Shredded Sweetened Coconut – pulse in a food processor for finer bits that blend easily into the batter.
- Dried Figs – a great alternative to raisins that adds chew and depth.
- Test note: Chop figs into small pieces for even distribution.
- Cream Cheese – use full-fat cream cheese for the smoothest frosting.
- Test note: Bring cream cheese to room temperature (about 2–3 hours) to avoid lumps in the frosting.
How To Make Carrot Cake
- Whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt in a large bowl; set aside.
- In a separate bowl whisk the eggs, dark brown sugar, granulated sugar, mashed banana, maple syrup, and vanilla until smooth. Stir in the sunflower oil until evenly combined into a thick, brown batter.
- Pour the wet mixture into the dry ingredients and fold gently with a wooden spoon or sturdy rubber spatula until just combined. Avoid overmixing.
- Fold in the grated carrots, shredded coconut, and chopped figs in batches so they distribute evenly. The batter will be chunky but still pourable.
- Divide the batter evenly between prepared 9-inch pans and level the tops. Bake on the middle 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 onto a wire rack to cool completely. Remove the bottom parchment before frosting.
- Make the frosting: beat softened butter and cream cheese on high until fluffy (3–4 minutes). Mix in honey, vanilla, and salt. Reduce speed to low and add sifted powdered sugar gradually, then whip on medium-high until smooth.
- Place one cooled layer on a serving plate and spread an even layer of frosting. Sprinkle with shredded coconut, top with the second layer, and finish with more frosting and coconut.
Jenn’s Cake Tips
- Use a kitchen scale: weighing ingredients improves accuracy and consistency.
- Weigh batter for even layers: divide batter by weight between pans and tap to release air bubbles.
- Try baking strips: they help produce a flatter, more even top.
- Avoid overbaking: remove the cake when the edges are golden and the center springs back slightly.
- Cool completely before frosting: cool layers fully to prevent the frosting from sliding or melting.
Leftovers & Storage
- Room temperature: The frosted cake can be served at room temperature, but because the frosting contains cream cheese, refrigerate if it will sit out more than 2–3 hours.
- Refrigerator: Unfrosted layers can be wrapped tightly and stored in the fridge until assembly. Once frosted, keep the cake in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze unfrosted layers wrapped twice in plastic and in a freezer bag for up to 4 months. Thaw fully 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
By Jenn Davis
Prep: 30 mins
Cook: 35 mins
Assembly: 10 mins
Total: 1 hr 15 mins
Yield: 12 servings
Moist carrot cake filled with banana, figs, and a touch of coconut. Perfectly spiced and topped with a vanilla honey cream cheese frosting.
Equipment
- 2 9-inch cake pans
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 (1/2 cup) granulated sugar
- 4 large eggs, room temperature
- 1 large egg yolk, room temperature
- 171 grams (3/4 cup) mashed overripe 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 (1/2 cup) shredded sweetened coconut
- 96 grams (3/4 cup) dried figs, chopped
Vanilla Cream Cheese Frosting
- 113 grams (1/2 cup) unsalted butter, softened
- 125 grams (5 ounces) full-fat cream cheese, softened
- 1 teaspoon honey
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 1/2 teaspoon fine sea salt
- 330 grams (3 cups) powdered sugar, sifted
Topping
- Shredded sweetened coconut, for sprinkling
Instructions
Carrot Cake
- Preheat oven to 350°F (180°C). For convection reduce temperature by 25°F. Prepare two 9-inch round pans with nonstick spray and line the bottoms with parchment paper.
- Whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
- In another bowl combine the eggs, brown sugar, granulated sugar, mashed banana, maple syrup, and vanilla. Whisk until smooth.
- Add the sunflower oil and whisk until incorporated.
- Pour the wet ingredients into the dry and fold with a wooden spoon or rubber spatula until just combined.
- Fold in the carrots, shredded coconut, and chopped figs in intervals so they’re evenly distributed.
- Divide the batter between the prepared pans and bake 33–35 minutes, until the tops spring back slightly and a toothpick comes out clean.
- Cool in the pans for 15 minutes, then invert onto a wire rack to cool completely. Remove parchment before assembling.
- Place one layer on a cake dish, spread frosting, and sprinkle coconut. Top with the second layer and finish with frosting and more coconut. Slice and serve.
Vanilla Cream Cheese Frosting
- Beat softened butter and cream cheese on high until fluffy (3–4 minutes). Mix in honey, vanilla, and salt.
- Reduce speed to low and gradually add sifted powdered sugar. Whip on medium-high until smooth (2–3 minutes).
Notes
- Ingredients used: I tested this recipe with Gold Medal all-purpose flour (10.5–11% protein) and Philadelphia full-fat block cream cheese.
- Oven: This recipe was written for a conventional oven. For convection, reduce temperature by 25°F and check for doneness earlier.
Weigh your flour: I use 1 cup = 125 grams for this recipe. Use the weights provided for the most reliable results.