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