Carrot Cake Loaf with Vanilla Bean Maple Ricotta Recipe
Introduction
This carrot cake loaf is a moist, flavorful treat packed with warm spices, shredded coconut, and sweet pineapple. Topped with a creamy vanilla bean maple ricotta, it makes a perfect breakfast or snack that feels indulgent yet wholesome.
Ingredients
- 2 1/4 cups whole wheat pastry flour (or all-purpose flour)
- 2 teaspoons baking powder
- 1/2 cup finely shredded unsweetened coconut
- 3 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup coconut oil, melted and cooled
- 3/4 cup sugar
- 1/3 cup light brown sugar, loosely packed
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup coconut milk (or any milk)
- 2 teaspoons vanilla extract
- 1 1/2 cups canned crushed pineapple
- 1 1/2 cups grated carrots
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 3/4 cup ricotta
- 1 1/2 tablespoons pure maple syrup
- Seeds from 1 vanilla bean
Instructions
- Step 1: Preheat your oven to 350℉. Grease and flour a 9×5 loaf pan or spray it with cooking spray. For extra ease, line the bottom with parchment paper.
- Step 2: In a large bowl, whisk together the whole wheat pastry flour, baking powder, shredded coconut, cinnamon, ginger, allspice, nutmeg, and salt. Set this dry mix aside.
- Step 3: In a separate large bowl, combine the melted coconut oil, sugar, and brown sugar. Whisk until smooth. Then add the eggs, Greek yogurt, coconut milk, and vanilla extract, whisking until fully blended. Stir in the crushed pineapple and grated carrots.
- Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the raisins and chopped walnuts carefully. Pour the batter into your prepared loaf pan—it will be quite full, but that’s okay.
- Step 5: Bake for 70-75 minutes until the loaf is golden, set in the center, and a toothpick inserted comes out clean. If the top begins to brown too quickly, tent with aluminum foil for the last 20 minutes. Let the loaf cool in the pan for 20-30 minutes, then transfer to a rack to cool completely before slicing.
- Step 6: While the loaf bakes, prepare the vanilla bean maple ricotta by combining the ricotta, maple syrup, and vanilla bean seeds in a food processor. Blend for about 1 minute until light and fluffy. Serve alongside slices of the carrot cake loaf.
Tips & Variations
- Use all-purpose flour if you don’t have whole wheat pastry flour; it will still yield a tender crumb.
- For a nut-free version, omit the walnuts or substitute with sunflower seeds.
- If you prefer extra moisture, add an extra tablespoon of coconut milk to the batter.
- Freshly grated carrots work best for texture, but pre-shredded carrots can be used in a pinch.
- Try swapping raisins for dried cranberries or chopped dates for a different fruity note.
Storage
Store the carrot cake loaf tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week. Keep the ricotta topping in an airtight container in the fridge and add it fresh before serving. To reheat, warm slices gently in the microwave for 15-20 seconds for a soft, fresh taste.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pineapple instead of canned?
Yes, fresh crushed pineapple works well. Just be sure to drain excess juice to avoid adding too much moisture to the batter.
Is this recipe suitable for a dairy-free diet?
You can make this dairy-free by using coconut yogurt instead of Greek yogurt and skipping or substituting the ricotta topping with a plant-based option.
Print
Carrot Cake Loaf with Vanilla Bean Maple Ricotta Recipe
- Total Time: 1 hour 30-35 minutes
- Yield: 1 loaf (approximately 10 slices) 1x
- Diet: Vegetarian
Description
This moist and flavorful Carrot Cake Loaf is packed with warm spices, grated carrots, crushed pineapple, and a delightful mix of raisins and walnuts. Baked to golden perfection, it pairs beautifully with a creamy and lightly sweetened Vanilla Bean Maple Ricotta topping, creating a luscious twist on a classic carrot cake that’s perfect for breakfast, dessert, or an afternoon treat.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups whole wheat pastry flour (or all-purpose flour as substitute)
- 2 teaspoons baking powder
- 1/2 cup finely shredded unsweetened coconut
- 3 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup coconut oil, melted and cooled
- 3/4 cup sugar
- 1/3 cup light brown sugar, loosely packed
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup coconut milk (any milk will work)
- 2 teaspoons vanilla extract
- 1 1/2 cups canned crushed pineapple
- 1 1/2 cups grated carrots (using the smallest side of a box grater)
Add-ins
- 1/2 cup raisins
- 1/2 cup chopped walnuts
Vanilla Bean Maple Ricotta
- 3/4 cup ricotta cheese
- 1 1/2 tablespoons pure maple syrup
- Seeds from 1 vanilla bean
Instructions
- Prepare the oven and pan: Preheat your oven to 350℉ (175℃). Grease and flour a 9×5 inch loaf pan or spray it with cooking spray. For extra assurance, line the bottom with parchment paper to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the whole wheat pastry flour, baking powder, shredded unsweetened coconut, cinnamon, ground ginger, allspice, nutmeg, and salt. Set aside this aromatic spice-flour mixture.
- Combine wet ingredients: In another large bowl, whisk the melted and cooled coconut oil with the sugar and light brown sugar until smooth. Beat in the eggs, followed by the Greek yogurt, coconut milk, and vanilla extract until everything is thoroughly combined. Stir in the crushed pineapple and grated carrots, blending all the wet elements together.
- Combine wet and dry mixtures: Add the dry ingredients to the wet ingredients and gently stir until just combined, being careful not to overmix. Fold in the raisins and chopped walnuts evenly throughout the batter. Pour the batter into the prepared loaf pan; it will be quite full but do not be alarmed.
- Bake the loaf: Place the loaf pan in the preheated oven and bake for 70 to 75 minutes. Watch for a golden crust and use a toothpick inserted into the center to check doneness—it should come out clean. If the top browns too quickly, tent it with aluminum foil for the last 20 minutes to prevent burning. Once baked, allow the loaf to cool in the pan for 20-30 minutes before transferring it to a wire rack to cool completely.
- Make the vanilla bean maple ricotta: While the loaf bakes, prepare the ricotta topping. In a food processor, combine the ricotta, maple syrup, and vanilla bean seeds, then blend for about a minute until the mixture is light, fluffy, and creamy.
- Serve: Slice the cooled carrot cake loaf and serve each piece with a generous dollop of the vanilla bean maple ricotta for a luscious and balanced flavor combination.
Notes
- Whole wheat pastry flour is recommended for a lighter, finer texture, but all-purpose flour can be used as a substitute.
- Using canned crushed pineapple adds moisture and a subtle sweetness without extra chopping.
- To avoid overbaking and drying out the loaf, monitor the baking time closely and use foil to cover if browning too quickly.
- Allow the loaf to cool completely before slicing to ensure clean slices and prevent crumbling.
- The ricotta topping can be made ahead and refrigerated; bring it to room temperature before serving for best texture.
- Walnuts can be substituted with pecans or omitted for nut-free preferences.
- Prep Time: 20 minutes
- Cook Time: 70-75 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: carrot cake loaf, whole wheat pastry flour, vanilla bean ricotta, maple syrup, baked carrot cake, pineapple carrot loaf, healthy carrot cake
