Name: Carrot Ricotta Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 2 tsp cinnamon; 1 tsp baking soda; Pinch of salt; 2 cups grated carrots; 1 cup ricotta cheese; 3 eggs; 1/2 cup vegetable or canola oil; 1/4 cup milk; 1 tsp vanilla extract

Jump to Recipe·Print Recipe

I still remember the first time my hands smelled like warm butter and shredded carrotthe kitchen window steamed up and my mom hummed a hymn while she stirred. A simple cake can hold an afternoon like that: the soft sweet scent, the gentle texture, the way everyone asks for a second slice. That kind of comfort is what drew me to this recipe the way a familiar chair draws you in at the end of a long day.

I’m Maggie Hart, a 58-year-old home cook from Louisville who learned to cook elbow-to-elbow with my mother and the ladies at our church potlucks. I write under the name Gemmir Kitchen and I’m known for cozy, family-friendly meals that feel like a hugcasseroles, skillet dinners, slow-cooker suppers and desserts that recall Sundays at Grandma’s. My testing happens in a busy weeknight kitchen with real family schedules and picky eaters, so my directions are straightforward and forgiving. I keep things pork-free and pantry-friendly, and I aim to teach you how simple comfort can be. If you like ricotta in cakes, you might also enjoy an almond lemon ricotta cake with lemon glaze I wrote about recently.

This Carrot Ricotta Cake is a small, honest celebration of texture and warmth. The ricotta keeps the crumb tender while grated carrots add moisture and a gentle sweetness. It’s a recipe that works for weeknight dessert, a casual tea, or a family brunch, and it’s forgiving enough to welcome a last-minute swap or two. The result is a slice that looks rustic but tastes like you spent all afternoon fussingwithout the fuss. If you’ve ever wanted a cake that’s both homey and a little unexpected, this Carrot Ricotta Cake will fit right into your recipe box.

Table of Contents

Why you’ll love this dish

You’ll love this Carrot Ricotta Cake because it manages to be both simple and a little specialexactly the kind of dessert I reach for when I want something comforting but not fussy. The ricotta brings a creaminess that keeps every bite tender, while the grated carrots add natural sweetness and a pleasing, slightly chewy texture. This cake isn’t overloaded with frosting or bells and whistles; instead it relies on balanced ingredients and straightforward technique to win hearts. That’s why the Carrot Ricotta Cake often becomes a favorite for potlucks, a sweet ending to weekday meals, and a modest centerpiece for afternoon coffee.

My testing process comes from years of cooking the same comforting classics and making tiny tweaks until a recipe sings. I try this Carrot Ricotta Cake in an everyday oven, with regular baking pans and ordinary measuring cupsno special tools required. The batter comes together in two bowls, and there’s no need to overmix. If you appreciate the contrast between a tender crumb and a slightly denser, moist interior, this is the cake for you. Also, if you enjoy other ricotta-forward desserts, you might like my take on a chocolate and ricotta cake, which uses the same creamy idea but in a richer flavor profile.

Folks often tell me they serve the Carrot Ricotta Cake for breakfast with a mug of coffee, or slice it thin for a late-night nibble. It holds up well, travels without falling apart, and even keeps a pleasant texture on day two. Whether you follow the recipe exactly or try a small tweak (more cinnamon? a handful of nuts?), this Carrot Ricotta Cake reduces the fuss and increases the comfortand that’s a combination I always reach for.

How to prepare Carrot Ricotta Cake

This section walks you through how the Carrot Ricotta Cake comes together without drama. Start with simple, room-temperature ingredients so the batter blends easily. The cake relies on a straightforward chemical liftbaking sodaand the moisture of ricotta and oil to give it the right crumb. You’ll grate carrots fine enough to blend into the batter, not so finely that they disappear completely; you want little threads that add texture and sweetness. When you whisk the eggs and ricotta with oil, you’re creating the heart of the cake, and folding that liquid into the dry mixture gently keeps the batter tender rather than tough.

The method is intentionally forgiving. Mix the dry ingredients until the flour is evenly distributed; mix the wet until smooth. Combine them with a few turns of a spatula and stop. Overmixing will develop gluten and make the cake less soft. Once the batter is in the pan, the oven does the rest30 to 35 minutes at 350°F is enough for a single-layer pan. After baking, let the Carrot Ricotta Cake cool so the crumb sets; warming a slice before serving brings out the ricotta’s creamy note.

If you’re curious about texture variations, try using part whole wheat flour for a nuttier crumb, or add a tablespoon of orange zest to brighten the flavor. For a chocolate contrast, consider pairing a small dusting of cocoa or a thin glaze. The Carrot Ricotta Cake thrives on small, thoughtful changes and resists overcomplication, which is why I keep coming back to it in my kitchen.

Ingredients

2 cups all-purpose flour
1 cup sugar
2 tsp cinnamon
1 tsp baking soda
Pinch of salt
2 cups grated carrots
1 cup ricotta cheese
3 eggs
1/2 cup vegetable or canola oil
1/4 cup milk
1 tsp vanilla extract

Instructions

Preheat your oven to 350°F and grease a cake pan.
In a large mixing bowl, combine the flour, sugar, cinnamon, baking soda, and a pinch of salt.
In another bowl, whisk together the grated carrots, ricotta cheese, eggs, oil, milk, and vanilla.
Gently stir the wet mixture into the dry ingredients until everything is just combined.
Pour the batter into your prepared cake pan and bake for 30 to 35 minutes, until a toothpick comes out clean.
Let it cool a bit before serving.

How to serve this dish

Serving the Carrot Ricotta Cake can be as plain or as dressed-up as you like. For a cozy, everyday slice, dust with a little powdered sugar and serve on a small plate with coffee or tea. If you want a slightly fancier presentation without much trouble, make a simple lemon glaze or a thin cream-cheese spread; the brightness of lemon complements the carrot and ricotta beautifully. I often set out sliced cake on a pretty platter when friends stop by; it’s the kind of dessert that invites a second cup of coffee and another conversation.

This cake also plays nicely with toppings: a scattering of toasted walnuts or pecans adds crunch, and a handful of raisins or chopped dates mixed into the batter brings a chewy sweetness. For a chocolate contrast, serve with a small square of dark chocolate or a light drizzle of chocolate sauce on the side. If you’re hosting a brunch, slice the Carrot Ricotta Cake thin and serve alongside fruit salad and yogurt for a balanced spread. For a more indulgent note, a dollop of ricotta sweetened with honey makes a lovely creamy partner.

When plating, I like to leave the slices slightly warmthat warmth makes the ricotta feel silky and the spices smell inviting. If you’re taking the cake to a potluck, keep it simple and transport it on a flat tray; it holds together well and presents nicely at room temperature. If you’re curious to explore more ricotta cakes with varied pairings, try my take on a chocolate pistachio ricotta cake for inspiration on combining textures and flavors.

How to store it properly

Storing the Carrot Ricotta Cake correctly keeps it tasting fresh for days. Once fully cooled, wrap the cake or cover the pan tightly with plastic wrap; this helps prevent the ricotta from drying out and keeps the crumb soft. You can store it at room temperature for a day or two in a cool kitchen; beyond that, refrigerate to maintain freshness. In the fridge, stored in an airtight container, the cake will stay good for about 4 to 5 days and the texture remains pleasant.

If you plan to keep it longer, slice the cake and freeze individual pieces on a baking sheet until solid, then wrap each slice in plastic and place them in a freezer-safe bag. Frozen slices of Carrot Ricotta Cake thaw quickly at room temperature or in the microwave for a few seconds and still taste great. When you refrigerate or freeze, label the package with the date so you don’t lose track.

When reheating, a few seconds in the microwave or a short stint in a low oven will restore that just-baked flavor. If you’ve added a cream cheese topping or a glaze, store that separately if possible; a thin glaze can change texture in the fridge. For travel, keep the cake in a lidded tin with a piece of parchment between layers to avoid sticking. Proper storage makes this Carrot Ricotta Cake a reliable treat you can enjoy beyond the day it’s baked.

Helpful tips

A few simple tricks make the Carrot Ricotta Cake turn out reliably. First, measure your flour properlyspoon it into the cup and level it off rather than scooping directly from the bag. That helps keep the crumb tender. Second, don’t overmix once the wet and dry ingredients meet; a few streaks of flour in the batter are fine. Third, grate the carrots using the medium side of a box grater so they blend into the batter but still give texture. Room-temperature eggs and ricotta mix more smoothly and incorporate better.

If you like a little more spice, add a pinch of nutmeg or ground ginger to complement the cinnamon. For a moister cake, you can swap 2 tablespoons of oil for an equal amount of applesauce; the cake will still bake up tender. If you’re serving guests with nut allergies, omit the nuts and consider a simple vanilla glaze to add shine and flavor. If you enjoy experimenting with ricotta desserts, you might like my chocolate-vanilla ricotta loaf cake for other ways to use ricotta in cakes.

Finally, give the cake time to cool before slicing so the crumb sets and your slices look neat. These small steps make the Carrot Ricotta Cake feel like a cherished, dependable recipe rather than a one-off experiment.

Easy twists you can try

If you want to change up the Carrot Ricotta Cake, there are gentle variations that keep the spirit of the cake intact. Add a half cup of chopped toasted nutswalnuts, pecans, or even pistachiosfor crunch. Fold in a quarter cup of raisins or chopped dried apricots for bursts of chew. Stir in a tablespoon of orange zest to brighten the flavor, or swap the vanilla for almond extract for a different aroma. For a richer take, fold in a quarter cup of melted dark chocolate chips for pockets of indulgence.

You can also vary the flour: swap part of the all-purpose flour for whole wheat pastry flour for a nuttier profile, or use one cup of spelt flour for a subtle earthiness. If you prefer a lighter finish, top the Carrot Ricotta Cake with a lemon glaze instead of a cream cheese frosting; that keeps the cake feel lighter and more summery. For a family-friendly twist, add a handful of finely chopped pineapple for extra moisture. If you want to explore other ricotta-based cakes for ideas, try my chocolate chip ricotta cake to see how simple inclusions change a cake’s character.

These variations keep the recipe flexible and fun while preserving the coretender crumb, gentle spice, and the comforting presence of ricotta.

Helpful Q and A

Q: Can I use low-fat ricotta in the Carrot Ricotta Cake?
A: Yes. Low-fat ricotta will work fine and produce a slightly lighter texture. Full-fat ricotta gives the cake a richer mouthfeel, but using low-fat is a good option if you’re watching calories. If you use very watery ricotta, drain it briefly in a fine mesh sieve or on a paper towel to avoid excess moisture in the batter.

Q: Can I make the Carrot Ricotta Cake gluten-free?
A: You can adapt this cake by using a 1:1 gluten-free flour blend designed for baking. Because different blends behave differently, expect slight changes in texture; adding a tablespoon of tapioca starch can help with structure. Keep an eye on baking timegluten-free cakes sometimes bake faster or need a longer gentle finish.

Q: How do I know when the Carrot Ricotta Cake is done?
A: A toothpick inserted in the center should come out clean or with just a few moist crumbs; it shouldn’t be wet with batter. The top should spring back lightly when touched and the edges may pull away from the pan slightly. If you’re unsure, check at the earlier end of the recommended baking time and add short increments until it’s set.

Q: Can I layer this cake or make cupcakes from the batter?
A: The batter adapts well to smaller pans; for cupcakes, bake at the same temperature but check after 18–22 minutes. For a layered cake, divide the batter into prepared pans and reduce baking time accordingly. Keep layers thin so they bake through without overbrowning.

Q: Is this recipe kid-friendly?
A: Absolutely. The gentle spice and tender crumb make the Carrot Ricotta Cake a hit with children and adults. You can reduce the cinnamon slightly for very young palates or add fun toppings like a light cream cheese spread and sprinkles for a birthday-style treat.

Conclusion

This Carrot Ricotta Cake brings home-style warmth without hours of fusstender, moist, and endlessly adaptable. If you’d like a reference for a classic carrot cake to compare textures and ideas, I recommend looking at Healthy Classic Carrot Cake | Amy’s Healthy Baking for inspiration on traditional versions and how different add-ins affect the final result.

Carrot Ricotta Cake