Carrot Cake Loaf with Vanilla Maple Ricotta Recipe
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.
- 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
