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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


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


  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!