Two Cups Flour

Carrot Cake
2 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.
4 Whisk together flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt in a large bowl. 
6 Place eggs, brown sugar, granulated sugar, mashed banana, maple syrup and vanilla extract into a separate large bowl.  Hand whisk together until smooth.
8 Add in room temperature melted coconut oil and whisk until mixed in.
10 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. 
12 Fold in the carrots, coconut, and figs in intervals.
14 Scoop the cake batter into the two prepared cake pans dividing the batter evenly. 
16 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.
18 Transfer baked cake layers to a wire cooling rack for 25-30 minutes or until completely cooled.
20 Run a small sharp knife or offset spatula around the edges of the cake and invert the cooled cake layers to remove. 
22 Remove the parchment paper from the bottom of each layer. 
24 Place a single layer on desired cake dish. Top with cream cheese icing, sprinkle with shredded coconut.
26 Place second layer on cake and repeat by covering the top of cake with icing and a sprinkling of shredded coconut.
28 Slice and serve.
Ricotta Cream Cheese Frosting
32 Using an electric mixer with whisk attachment on high speed, beat together cream cheese and ricotta cheese. Mix in the honey and vanilla extract. 
34 Reduce speed to low and slowly spoon in powdered sugar. Whip on medium high speed until smooth.
36 Store frosting in an air tight container in the fridge until ready to use.