Carrot Cake Loaf with Vanilla Maple Ricotta Recipe
Introduction
This Carrot Cake Loaf with Vanilla Maple Ricotta is a delightful twist on a classic dessert. Moist and flavorful, it combines freshly grated carrots with a rich ricotta topping sweetened with maple syrup and infused with vanilla. Perfect for breakfast or an afternoon treat.
Ingredients
- 2 cups grated carrots
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 2 large eggs
- 1 cup ricotta cheese
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large bowl, combine the grated carrots, flour, sugar, and eggs to form a smooth batter.
- Step 2: Pour the batter into a greased loaf pan and bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Step 3: While the loaf cools, mix the ricotta, maple syrup, and vanilla extract in a small bowl until smooth.
- Step 4: Once the loaf is completely cooled, spread the vanilla maple ricotta on top before slicing and serving.
Tips & Variations
- For added texture, mix in ½ cup chopped walnuts or pecans to the batter before baking.
- Use whole wheat flour for a nuttier flavor and extra fiber.
- If you prefer a sweeter topping, increase the maple syrup slightly or drizzle some on top after spreading the ricotta.
Storage
Store the carrot cake loaf covered in the refrigerator for up to 4 days. Keep the ricotta topping separate and add fresh each time you serve, or store it in an airtight container for up to 2 days. Reheat slices gently in the microwave if desired, but the loaf is best enjoyed chilled or at room temperature with the creamy topping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use cream cheese instead of ricotta?
Yes, cream cheese works well as a substitute for ricotta and will give the topping a tangier, richer flavor.
Is the loaf gluten-free?
This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend suitable for baking.
PrintCarrot Cake Loaf with Vanilla Maple Ricotta Recipe
This moist and flavorful Carrot Cake Loaf combines grated carrots with a rich vanilla maple ricotta swirl, creating a deliciously spiced treat perfect for breakfast or dessert. The loaf is lightly sweetened and baked until tender, showcasing a delightful blend of textures and tastes.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
For the Carrot Cake Loaf
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup finely grated carrots (about 2 medium carrots)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Vanilla Maple Ricotta Swirl
- 1/2 cup ricotta cheese
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
- Prepare the Batter: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. In another bowl, beat the sugar and eggs until creamy, then add the vegetable oil and vanilla extract. Gradually stir the dry ingredients into the wet mixture until just combined. Fold in the grated carrots gently.
- Make the Vanilla Maple Ricotta: In a small bowl, combine the ricotta cheese, maple syrup, and vanilla extract until smooth and creamy.
- Assemble the Loaf: Pour half of the carrot cake batter into the prepared loaf pan. Spoon half of the ricotta mixture over the batter and gently swirl it with a knife. Repeat with the remaining batter and ricotta mixture, finishing with a swirl on top.
- Bake the Loaf: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the loaf from the oven and allow it to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure not to overmix the batter to keep the loaf tender and moist.
- For extra flavor, add a handful of chopped walnuts or pecans to the batter.
- This loaf keeps well in an airtight container at room temperature for up to 3 days.
- Ricotta swirl adds a creamy and subtle sweetness—feel free to adjust the maple syrup to taste.
- Use fresh carrots, finely grated, for the best texture and moisture.
Keywords: Carrot cake loaf, carrot cake, ricotta, maple syrup, vanilla, homemade cake loaf, moist carrot cake
