Carrot Cake Loaf with Vanilla Maple Ricotta Recipe
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.
- 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.
Notes
- Grate carrots finely to ensure a moist texture and even baking.
- Do not overmix the batter to keep the loaf tender.
- Use fresh spices for the best aromatic flavor.
- The ricotta topping can be made ahead and refrigerated.
- For a dairy-free variation, substitute ricotta with a plant-based alternative.
Keywords: Carrot cake loaf, carrot cake, ricotta topping, maple syrup dessert, vanilla ricotta, moist carrot cake
