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You are here: Home / Bread / Carrot Cake Loaf with Vanilla Bean Maple Ricotta

Carrot Cake Loaf with Vanilla Bean Maple Ricotta

April 14, 2017 By Spices in My DNA 7 Comments

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Carrot Cake Loaf with Vanilla Maple Ricotta
Who else loves carrot cake? If I had to choose my favorite cake, I think it would be carrot cake. Half because of all the texture, and half because of the cream cheese frosting! I decided to make this wonderful cake into a loaf, and I made it a little healthier too! And I paired it with this delicious vanilla bean maple whipped ricotta. Sooooo good.

Carrot Cake Loaf with Vanilla Maple Ricotta
I made this a little healthier by loading it with tons of carrots, pineapple, raisins, and coconut, and I used whole wheat flour as well! Instead of butter, I used coconut oil. For moisture, I used Greek yogurt instead of sour cream. Some of my absolute favorite swaps.

One of my requirements of a good quickbread is that it has to be moist. This one is definitely that, and it’s super hearty and dense too. I added walnuts, but if you don’t like nuts in your baked goods (I know a lot of people that don’t), feel free to leave them out!

Carrot Cake Loaf with Vanilla Maple Ricotta

More about this vanilla bean maple whipped ricotta: it’s SO delicious and I may or may not have resorted to eating it with a spoon. It’s crazy simple too. Three ingredients, and a quick whirl in the food processor, and there you have it! Vanilla bean is one of my favorite ingredients in the whole world. It adds such a wonderful, warm flavor to everything.

Carrot Cake Loaf with Vanilla Maple Ricotta
If you’re in need of a last minute recipe to make for Easter brunch this weekend..this is it!

Keeping things short (and sweet!) today because I’m hosting a bunch of my family for Easter. Have a wonderful weekend! <3

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Carrot Cake Loaf with Vanilla Bean Maple Ricotta

This carrot cake loaf is made healthier with whole wheat flour, Greek yogurt, and coconut oil! It's served with the most delicious vanilla maple ricotta!

Course Breakfast, Dessert
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 1 9X5 loaf
Author Molly | Spices in My DNA

Ingredients

For the bread

  • 2 1/4 cups whole wheat pastry flour (not regular whole wheat, this is a finer ground variety..can also sub all-purpose!)
  • 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
  • 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 (I use the smallest side on my box grater)
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts

For the ricotta

  • 3/4 cup ricotta
  • 1 1/2 tablespoons pure maple syrup
  • seeds from 1 vanilla bean

Instructions

  1. Preheat oven to 350℉. Grease and flour a 9x5 loaf pan or spray with cooking spray. I like to line the bottom with parchment paper too, just to be safe.

  2. In a large mixing bowl, whisk together the flour, baking powder, coconut, cinnamon, ginger, allspice, nutmeg, and salt. Set aside.

  3. In another large bowl, combine the coconut oil, sugar, and brown sugar. Whisk to combine. Add the eggs, Greek yogurt, coconut milk, and vanilla and whisk again until combined. Add the crushed pineapple and carrots and stir again to combine.

  4. Add the dry ingredients to the wet and stir until just combined. Fold in the raisins and walnuts. Pour into the loaf pan (it will be super full, but don't worry!). Bake for 70-75 minutes or until golden, the center is set, and a toothpick comes out clean. If the top starts to look dark toward the end of the baking time, I place aluminum foil over the top for the last 20 minutes or so to prevent it from getting too brown. Let cool for 20-30 minutes before removing from pan. Let cool completely on a rack before slicing.

  5. While bread is baking, make the ricotta. Combine the ricotta, maple syrup, and vanilla bean seeds in a food processor. Blend for 1 minute until light and fluffy. Serve with the carrot cake loaf!

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Filed Under: Bread, Sweets Tagged With: baking, bread, breakfast, brunch, carrot cake, dessert, easter, loaf, whole wheat

Previous Post: « Spring Pizza with Pea Lemon Ricotta and Prosciutto
Next Post: Spring Vegetable Fettuccine with Mascarpone »

Reader Interactions

Comments

  1. Jean Davis

    April 14, 2017 at 7:41 am

    Molly–This really sounds soooo delicious!!

    Reply
    • Spices in My DNA

      April 14, 2017 at 5:51 pm

      Thanks so much Aunt Jeannie!! <3

      Reply
  2. cakespy

    April 17, 2017 at 8:56 am

    Wow, I concur: it sounds crazy delicious! Love the very idea of vanilla bean maple ricotta, and I love how carrots make loaves/cakes so moist.

    Reply
    • Spices in My DNA

      April 17, 2017 at 8:08 pm

      Thanks Jessie! I agree, love putting carrots and zucchini in baked goods!

      Reply

Trackbacks

  1. Baker's Dozen: A Batch of Sweet Links {Clever Carrot Cake Riffs} - social foods says:
    April 21, 2017 at 6:36 am

    […] Carrot cake loaf with vanilla bean maple ricotta. Yes. (Spices in My DNA) […]

    Reply
  2. Mother's Day Brunch Recipes says:
    May 12, 2017 at 6:49 am

    […] Carrot cake loaf with vanilla bean maple ricotta. My moms favorite kind of cake made into a loaf and topped with the most delicious whipped ricotta! […]

    Reply
  3. Peach Toasts with Crispy Prosciutto and Honey Whipped Ricotta says:
    July 23, 2018 at 1:08 pm

    […] also made whipped ricotta (a maple vanilla bean version!) for this carrot cake loaf and it’s soooo good […]

    Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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