Introduction

This Carrot Cake Loaf with Vanilla Maple Ricotta is a delightful twist on a classic dessert. Moist and spiced, it pairs perfectly with a creamy, subtly sweet ricotta topping that adds a fresh dimension to every bite.

Carrot Cake Loaf with Vanilla Maple Ricotta Recipe - Recipe Image

Ingredients

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

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large bowl, combine the flour, sugar, cinnamon, and nutmeg. In another bowl, whisk the eggs, then stir in the grated carrots until well mixed.
Step 2: Gradually add the dry ingredients to the wet mixture, stirring gently until combined. Pour the batter into a greased loaf pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Step 3: While the loaf bakes, blend the ricotta cheese with maple syrup and vanilla extract until smooth. When the loaf is completely cool, spread the vanilla maple ricotta evenly on top before serving.

Tips & Variations

For added texture, mix in 1/2 cup chopped walnuts or pecans to the batter before baking.
If you prefer a dairy-free option, try coconut yogurt instead of ricotta for the topping.
Add a pinch of ground ginger or cloves to the spice mix for extra warmth.

Storage

Store the carrot cake loaf covered in the refrigerator for up to 4 days. Keep the ricotta topping separate until ready to serve if possible. To reheat, warm individual slices gently in the microwave for about 15-20 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the carrot cake loaf ahead of time?

Yes, you can bake the loaf a day or two in advance. Store it in an airtight container in the refrigerator to maintain freshness.

What can I use instead of ricotta cheese for the topping?

You can substitute cream cheese or mascarpone for a richer topping, or try coconut or almond-based yogurt for a dairy-free version.

Carrot Cake Loaf with Vanilla Maple Ricotta Recipe

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★★★★★

4.6 from 69 reviews

A moist and flavorful carrot cake loaf topped with a luscious vanilla maple ricotta, perfect for a comforting dessert or a sweet treat with your afternoon tea.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Carrot Cake Loaf

2 cups finely grated carrots
2 cups all-purpose flour
3 large eggs
1 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 teaspoon vanilla extract

Vanilla Maple Ricotta Topping

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

Instructions

Prepare the Batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices until well combined. In a separate bowl, beat the eggs with sugar, then stir in the vegetable oil and vanilla extract. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Fold in the grated carrots carefully to ensure an even distribution throughout the batter.
Bake the Loaf: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper. Pour the carrot cake batter into the prepared pan and smooth the top with a spatula. Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely in the pan before removing.
Prepare the Vanilla Maple Ricotta Topping: In a small bowl, combine the ricotta cheese, maple syrup, and vanilla extract. Mix well until smooth and creamy. Adjust the sweetness or vanilla to taste.
Assemble and Serve: Once the carrot cake loaf is fully cooled, spread the vanilla maple ricotta topping evenly over the top of the loaf. Slice and serve as a lovely sweet treat for any time of the day.

Notes

For extra texture, add chopped walnuts or pecans to the batter.
You can substitute part of the all-purpose flour with whole wheat flour for a slightly denser loaf.
Store the cake covered in the refrigerator with the ricotta topping for up to 3 days.
Maple syrup can be replaced with honey if preferred.
Grate the carrots finely for a smoother texture or coarsely for more bite.

Keywords: carrot cake, loaf cake, ricotta topping, vanilla maple ricotta, dessert, baked good