Moist Carrot Cake with Cream Cheese Frosting

Carrot Cake

1. Preheat oven to 350℉ (180℃ ). For fan assist lower oven temp by 25°. Prepare two 9-inch round cake pans with non-stick spray and line the bottoms with parchment paper.

2. Whisk together flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt in a large bowl. 

   oz all purpose flour

   tsp ground cinnamon

   tsp ground ginger

   tsp ground nutmeg

   tsp fine sea salt

   tsp baking powder

   tsp baking soda

3. Place eggs, brown sugar, granulated sugar, mashed banana, maple syrup and vanilla extract into a separate large bowl.  Hand whisk together until smooth.

   oz dark brown sugar

   oz granulated sugar

   large eggs

   large egg yolk

   oz mashed over-ripened banana

   tbsp maple syrup

   tsp pure vanilla extract

4. Add in room sunflower oil and whisk until mixed in.

   oz sunflower oil or liquid coconut oil

5. 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. 

6. Fold in the carrots, coconut, and figs in intervals.

   oz fresh carrots

   oz shredded sweetened coconut

   oz dried figs

7. Scoop the cake batter into the two prepared cake pans dividing the batter evenly. 

8. 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.

9. 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. 

10. Remove bottom layer of parchment paper before assembling the cake with frosting. 

11. Place a single layer on desired cake dish. Top with cream cheese icing, sprinkle with shredded coconut.

12. 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

13. Slice and serve.