Get ready for a healthier twist on a beloved classic with this incredible Carrot Cake Loaf! It’s packed with all the cozy flavors you love – grated carrots, warm spices like cinnamon, ginger, allspice, and nutmeg, plus pineapple, raisins, and walnuts – but made more wholesome with whole wheat pastry flour (or substitute!), Greek yogurt, and coconut oil. And the topping? Forget heavy cream cheese frosting! This loaf is served with the most delicious, light, and fluffy Vanilla Bean Maple Ricotta. I absolutely adore this Carrot Cake Loaf because it feels indulgent but is packed with goodness. It’s perfect for breakfast, brunch, a snack, or dessert, and a wonderful baking project for this May 1st holiday!
Why You’ll Love This Carrot Cake Loaf
- Healthier Twist: Uses whole wheat pastry flour, Greek yogurt, coconut oil, and less refined sugar than traditional carrot cake.
- Incredibly Moist: Packed with carrots, pineapple, yogurt, and oil for a super moist crumb.
- Flavor Packed: Loaded with warm spices, sweet fruit, crunchy nuts, and tangy ricotta topping.
- Easy Quick Bread: Simple mixing method, no yeast required.
- Unique Ricotta Topping: The light, fluffy vanilla bean maple ricotta is a fantastic alternative to heavy frosting.
Ingredients for Carrot Cake Loaf
Here’s what you’ll need to bake this delicious and wholesome loaf. The full list with measurements is in the recipe card below.
Bread
- Whole wheat pastry flour* (or all-purpose/regular whole wheat) (Flour)
- All-purpose flour (Dry Ingredient)
- Baking powder (Leavening Agent)
- Baking soda (Leavening Agent)
- Salt (Seasoning)
- Cinnamon (Spice)
- Ground ginger (Spice)
- Ground allspice (Spice)
- Ground nutmeg (Spice)
- Coconut oil, melted and cooled (Fat)
- Sugar (Sweetener)
- Light brown sugar, loosely packed (Sweetener)
- Large eggs, room temperature (Binder)
- Plain Greek yogurt, room temperature (Dairy)
- Coconut milk (or any milk), room temperature (Liquid)
- Vanilla extract (Flavoring)
- Canned crushed pineapple (Fruit)
- Grated carrots (Vegetable)
- Raisins (Optional) (Dried Fruit)
- Chopped walnuts (Optional) (Nuts)
- Butter or coconut oil (for greasing pan)
Vanilla Bean Maple Ricotta
- Ricotta cheese (Dairy)
- Pure maple syrup (Sweetener)
- Seeds from vanilla bean (Flavoring)
(Note refers to original recipe suggestion on flour type) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic flavors in this Carrot Cake Loaf, but feel free to adapt:
- Different Nuts: Use pecans instead of walnuts, or omit nuts entirely.
- No Raisins: Leave out the raisins if you’re not a fan. You could substitute chopped dried apricots or cranberries.
- Different Spices: Adjust the spice level to your preference, or add a pinch of cardamom.
- Cream Cheese Glaze: If you prefer a traditional glaze, whisk powdered sugar with milk and vanilla instead of the ricotta topping.
- Different Flour: Use all all-purpose flour if you don’t have whole wheat pastry flour. Regular whole wheat will create a denser loaf.
- Add Coconut: Mix shredded unsweetened coconut into the batter along with the pineapple and carrots.
How to Make Carrot Cake Loaf
Let me show you how easy it is to make this moist and flavorful Carrot Cake Loaf:
Prep Oven and Pan
- First, I preheat my oven to 350°F (175°C).
- I grease and flour a 9×5 inch loaf pan well. I also like to line the bottom with parchment paper, leaving an overhang, just to be extra safe and ensure easy removal. I set the pan aside.
Mix the Batter
- Combine Dry Ingredients: In a large mixing bowl, I whisk together the flours (whole wheat pastry and all-purpose), baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg until well combined. I set this bowl aside.
- Combine Wet Ingredients: In another large bowl, I combine the melted and cooled coconut oil, granulated sugar, and light brown sugar. I whisk these together until combined. Then, I add the eggs and vanilla extract and whisk again until smooth.
- Next, I whisk in the Greek yogurt and coconut milk (or other milk) until the mixture is thoroughly combined and smooth.
- I stir in the canned crushed pineapple (undrained is usually fine) and the finely grated carrots.
- Combine Wet and Dry: I add the dry ingredients to the wet ingredients. Using a rubber spatula, I stir just until combined. Lumps are okay – do not overmix quick bread batter!
- Fold in Mix-Ins: Gently, I fold in the optional raisins and chopped walnuts until evenly distributed.
Bake the Loaf
- I pour the batter into the prepared loaf pan. It will be super full, but don’t worry, it bakes up nicely! I smooth the top with my rubber spatula.
- I bake for 70-75 minutes (yes, over an hour!). It’s done when the loaf is golden brown, the center feels set, and a long wooden skewer or toothpick inserted into the center comes out clean.
- Pro Tip: If the top of the bread starts to look too dark towards the end of the baking time (around the 50-60 minute mark), I loosely place a piece of aluminum foil over the top for the last 15-20 minutes to prevent it from getting overly brown while the inside finishes baking.
Make the Ricotta Topping
- While the bread is baking or cooling, I make the simple ricotta topping. I combine the ricotta cheese, pure maple syrup, and the seeds scraped from one vanilla bean in a food processor (or small bowl with a hand mixer).
- I blend for about 1 minute until the mixture is light, fluffy, and perfectly smooth.
Cool and Serve
- I let the Carrot Cake Loaf cool in the loaf pan on a wire rack for about 20-30 minutes.
- Then, using the parchment paper overhangs if I used them, I carefully remove the loaf from the pan and let it cool completely on the wire rack before slicing. Cooling completely is important for the texture and prevents crumbling.
- I slice the cooled bread and serve it with a generous dollop of the vanilla bean maple ricotta!
Tips and Tricks for the BEST Carrot Cake Loaf
Here are my secrets for making this Carrot Cake Loaf truly exceptional:
- Use Whole Wheat Pastry Flour (If Possible): This finer grind of whole wheat flour yields a more tender result than regular whole wheat. All-purpose flour is a fine substitute if needed.
- Don’t Overmix: Mix the batter only until the wet and dry ingredients are combined for a tender loaf.
- Finely Grate Carrots: Use the smallest holes on your box grater for finely shredded carrots that melt into the bread beautifully.
- Room Temperature Ingredients: Using room temperature eggs, yogurt, and milk helps the batter combine more evenly.
- Tent with Foil: Keep an eye on the bread during the long bake time and tent with foil if the top is browning too quickly.
- Vanilla Bean Ricotta: Using real vanilla bean seeds in the ricotta adds incredible flavor and visual appeal.
How to Serve
This Carrot Cake Loaf is fantastic served warm or at room temperature! Enjoy it:
- With the Ricotta Topping: The vanilla bean maple ricotta is the perfect accompaniment!
- For Breakfast or Brunch: A wonderful treat alongside coffee or tea.
- As a Snack: A wholesome and satisfying afternoon snack.
- As Dessert: A healthier take on carrot cake for dessert.
- Toasted: Try toasting a slice and adding a little butter or extra ricotta.
Make Ahead and Storage
- Make Ahead: This bread tastes even better the day after baking as the flavors meld!
- Storage: Once completely cool, store the Carrot Cake Loaf (unglazed/untopped) well-wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week. Store the ricotta topping separately in the refrigerator for up to 5 days.
- Freezing: This bread freezes beautifully! Wrap the cooled, unsliced loaf tightly in plastic wrap, then again in foil or place in a freezer bag. Freeze for up to 3 months. Thaw overnight at room temperature. The ricotta topping does not freeze well.
FAQs about Carrot Cake Loaf
- Can I use regular whole wheat flour?
- Yes, but whole wheat pastry flour is finer and results in a more tender loaf. Regular whole wheat flour will make the bread denser and heartier. You could also use all all-purpose flour.
- Do I need to squeeze the moisture out of the carrots?
- No, for this recipe, the moisture from the grated carrots contributes to the moistness of the loaf. Just grate and add!
- Can I make this dairy-free?
- Yes! Use plant-based milk (like coconut or almond milk as suggested), substitute the Greek yogurt with a dairy-free yogurt alternative, use coconut oil instead of butter (already an option), and use a dairy-free ricotta alternative or skip the topping. Ensure your butter substitute is suitable for baking.
Enjoy this incredibly moist, flavorful, and wholesome Carrot Cake Loaf with Vanilla Bean Maple Ricotta! It’s a perfect treat anytime.
Print
Carrot Cake Loaf with Vanilla Bean Maple Ricotta
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10–12 slices 1x
- Category: Bread, Breakfast, Brunch, Dessert, Snack, Quick Bread
- Cuisine: American
Description
This carrot cake loaf is made healthier with whole wheat pastry flour, Greek yogurt, and coconut oil! Packed with carrots, pineapple, raisins, and walnuts, it’s served with a delicious vanilla bean maple ricotta topping. Perfect for breakfast, brunch, or a snack!
Ingredients
Scale
For the Carrot Cake Loaf:
- 2 1/4 cups whole wheat pastry flour* (or all-purpose flour)
- 2 teaspoons baking powder
- 1/2 cup finely shredded unsweetened coconut
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (118ml) coconut oil, melted and cooled slightly
- 3/4 cup (150g) granulated sugar
- 1/3 cup (67g) packed light brown sugar
- 2 large eggs, room temperature
- 1/2 cup plain Greek yogurt, room temperature
- 1/2 cup coconut milk (or any milk), room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups canned crushed pineapple, drained well
- 1 1/2 cups grated carrots (use small side of box grater)
- 1/2 cup raisins
- 1/2 cup chopped walnuts
For the Vanilla Bean Maple Ricotta Topping:
- 3/4 cup whole milk ricotta cheese
- 1 1/2 tablespoons pure maple syrup
- Seeds scraped from 1/2 vanilla bean (or 1/2 tsp vanilla bean paste or extract)
Instructions
1. Make the Carrot Cake Loaf:
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or spray with cooking spray. Line the bottom (and optionally sides) with parchment paper for easy removal. Set aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the whole wheat pastry flour (or all-purpose), baking powder, shredded coconut, cinnamon, ginger, allspice, nutmeg, and salt. Set aside.
- Combine Wet Ingredients: In a separate large bowl, whisk together the melted (and cooled) coconut oil, granulated sugar, and brown sugar until combined. Add the room-temperature eggs, room-temperature Greek yogurt, room-temperature coconut milk, and vanilla extract. Whisk again until thoroughly combined and smooth.
- Add Pineapple & Carrots: Stir the well-drained crushed pineapple and grated carrots into the wet ingredients.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients. Stir with a rubber spatula until just combined. Do not overmix.
- Fold in Raisins & Walnuts: Gently fold in the raisins and chopped walnuts.
- Bake: Pour the batter (it will be thick) into the prepared loaf pan and smooth the top evenly. Bake for 70-75 minutes (1 hour 10 minutes to 1 hour 15 minutes), or until the top is golden brown, the center is set, and a wooden toothpick inserted into the center comes out clean.
- Prevent Over-Browning: If the top starts to brown too quickly towards the end, loosely tent the pan with aluminum foil for the last 20 minutes or so of baking.
- Cool: Let the loaf cool in the pan on a wire rack for 20-30 minutes before carefully removing it from the pan. Let it cool completely on the wire rack before slicing and serving.
2. Make the Vanilla Bean Maple Ricotta:
- While the bread is cooling, make the ricotta topping. Combine the ricotta cheese, maple syrup, and vanilla bean seeds (or paste/extract) in a food processor or blender.
- Blend for about 1 minute, or until light, fluffy, and smooth. Scrape down the sides as needed. (Alternatively, whisk vigorously by hand in a bowl).
3. Serve: Slice the completely cooled carrot cake loaf and serve with a dollop of the vanilla bean maple ricotta topping.
Notes
- Flour: Whole wheat pastry flour provides a tender crumb with whole grains. Regular whole wheat will be denser. All-purpose flour can be substituted. Measure correctly using spoon & level or weight.
- Pineapple: Drain the crushed pineapple very well to avoid adding excess moisture to the batter.
- Carrots: Grating carrots on the smallest side of a box grater helps them blend into the bread texture nicely.
- Room Temperature Ingredients: Using room-temperature eggs, yogurt, and milk helps the batter mix evenly.
- Do Not Overmix: Mix just until combined to keep the bread tender.
- Cooling: Ensure the bread cools completely before slicing for the best texture and cleanest cuts.
- Vanilla Bean: If you don’t have a vanilla bean, substitute 1/2 teaspoon of vanilla bean paste or pure vanilla extract in the ricotta topping.
- Storage: Store leftover bread tightly wrapped at room temperature for 3-4 days or in the refrigerator for up to a week. Store ricotta topping separately in the fridge.