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