Introduction

This Carrot Cake Loaf with Vanilla Maple Ricotta is a delightful twist on a classic favorite. Moist and spiced, it pairs perfectly with a creamy, sweet ricotta topping that adds an extra layer of flavor.

Carrot Cake Loaf with Vanilla Maple Ricotta Recipe - Recipe Image

Ingredients

2 cups grated carrots
1 ½ cups all-purpose flour
3 large eggs
1 cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup ricotta cheese
2 tablespoons maple syrup
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large bowl, whisk the eggs with sugar until pale and slightly thickened. Stir in the grated carrots.
Step 2: In a separate bowl, mix the flour, cinnamon, and nutmeg. Gradually fold the dry ingredients into the wet mixture until just combined.
Step 3: Pour the batter into a greased loaf pan. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Step 4: In a small bowl, combine ricotta cheese, maple syrup, and vanilla extract. Spread this topping generously over the cooled carrot cake loaf before serving.

Tips & Variations

For extra texture, add ½ cup chopped walnuts or pecans to the batter.
Use whole wheat flour for a nuttier flavor and added fiber.
If you prefer a sweeter topping, increase maple syrup in the ricotta mixture to 3 tablespoons.

Storage

Store the carrot cake loaf covered in the refrigerator for up to 3 days. Keep the ricotta topping refrigerated separately if possible. To serve, bring the loaf to room temperature or warm gently in the microwave for 15-20 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use shredded carrots instead of grated?

Grated carrots work best for an even texture, but finely shredded carrots can be used if grated carrots are unavailable. Just make sure they are not too large to ensure the cake bakes evenly.

Can this recipe be made gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend of equal measure. Make sure your baking powder and other ingredients are also gluten-free.

Carrot Cake Loaf with Vanilla Maple Ricotta Recipe

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★★★★★

4.8 from 65 reviews

This moist and flavorful Carrot Cake Loaf combines freshly grated carrots and warm spices in a tender batter, baked to perfection and topped with a creamy vanilla maple ricotta. It’s a delightful twist on classic carrot cake, perfect for breakfast, brunch, or a comforting dessert.

Author: Lena
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Carrot Cake Batter

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely grated carrots (about 3–4 medium carrots)

Vanilla Maple Ricotta Topping

1 cup ricotta cheese
2 tablespoons pure maple syrup
1 teaspoon vanilla extract

Instructions

Prepare the Batter: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until well combined. In a separate large bowl, beat the eggs with the sugar, vegetable oil, and vanilla extract until smooth and slightly fluffy. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Fold in the grated carrots carefully ensuring even distribution.
Bake the Loaf: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper. Pour the batter into the prepared pan and spread it evenly. Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean and the loaf is set. Remove from oven and allow to cool completely on a wire rack.
Prepare the Vanilla Maple Ricotta: While the loaf cools, combine the ricotta cheese, maple syrup, and vanilla extract in a small bowl. Mix until smooth and creamy.
Top and Serve: Spread the vanilla maple ricotta evenly over the cooled carrot cake loaf. Slice and serve as a delicious breakfast treat, snack, or dessert. Store any leftovers covered in the refrigerator for up to 3 days.