Eggless ricotta carrot cake

An easy recipe from eggless ricotta carrot cake.  The ricotta cheese and shredded carrot make this cake soft and tender with a spicy kick from the cinnamon, nutmeg and ground ginger

An easy recipe from eggless ricotta carrot cake.  The ricotta cheese and shredded carrot make this cake soft and tender with a spicy kick from the cinnamon, nutmeg and ground ginger

Carrot cake is one of those cakes I rarely make, for obvious reasons : there’s no chocolate involved. With chocolate bags and bars overflowing my pantry it’s always easier to whip something up with this tempting ingredient. Somehow, after the Valentine’s Day chocolate coma I found myself baking more non-chocolate treats. How I end up with this moist eggless ricotta carrot cake is actually a funny story with a delicious end. The cake turned out so good I made it three times so far. 

Eggless ricotta carrot cake

Few days ago, while browning though my Google reader I stumbled upon this ricotta scallion scones from Girl Versus Dough. Since Sargento ricotta cheese is a sample in my fridge I immediately rushed in the kitchen to make some for lunch. They turned out so good I’m seriously considering making them again this weekend.

While enjoying a scone I couldn’t stop thinking about carrot cake. Sometimes I’m surprised by the way my mind functions.  With our weekly mom meeting the next day I didn’t have to wait long before whipping up a cake.

Eggless ricotta carrot cake from

The inspiration came from Stephanie’s scone recipe, but I wanted it more cake-y than flake-y so I played around with the quantity of the ingredients and the baking pans : in a 11X9 baking pan, muffin pan and bundt pan. I didn’t cake much for the looks of the muffins. The one baked in the rectangle pan was easy to frost making it very close to the original carrot cake. The bundt version I kept it simple, dusting just some powder sugar on top of it.

Eggless ricotta carrot cake from Moist from the ricotta cheese and shredded carrot with a spicy kick from the cinnamon, nutmeg and ground ginger

Although it’s eggless, the cake is moist from the ricotta cheese and shredded carrots and slightly spiced from the addition of cinnamon, nutmeg and ground ginger. I didn’t add pineapple, raisins or nuts to the cake, I left it simple, with just the orange flecks from the carrots. I also added butter instead of oil, unlike the traditional carrot cake.

I’ve had in the past lots of carrot cakes but I have to say this version it’s going to stick around for quite a while.

If you want to make a layer carrot cake you’ll have to double the recipe and divide the batter between three 9 inch round pans and bake until a toothpick comes out clean.

Ricotta carrot bundt cake

Prep Time: 10 minutes

Cook Time: 35 minutes

1 hour, 30 minutes

Yield: 1 bundt cake

Ricotta carrot bundt cake

An easy recipe from eggless ricotta carrot cake. The ricotta cheese and shredded carrot make this cake soft and tender with a spicy kick from the cinnamon, nutmeg and ground ginger


  • 2 cups all purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • pinch of nutmeg
  • pinch of ground ginger
  • 5 tbsp cold butter, diced
  • 2/3 cup Sargento whole milk ricotta cheese
  • 2/3 cup whole milk
  • 3/4 cup shredded raw carrots


  1. Preheat the oven to 375F. Grease a bundt pan with butter and sprinkle with flour. Dust off the flour excess.
  2. In a food processor add the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger and salt. Pulse to mix.
  3. Now add the diced butter and pulse few times until it resembles fine breadcrumbs.
  4. Add the ricotta cheese, milk and carrots and pulse to combine.
  5. Spoon the batter into the prepared baking pan and bake in preheated oven for about 33 minutes or until a toothpick inserted in the middle comes out clean.
  6. Remove from the oven and leave for few minutes in the pan before turning it on a wire rack to cool completely.
  7. Dust with powder sugar.
  8. Slice and enjoy!

An easy recipe from eggless ricotta carrot cake. The ricotta cheese and shredded carrot make this cake soft and tender with a spicy kick from the cinnamon, nutmeg and ground ginger


If you like this ricotta carrot cake you may also like :

Ricotta olive oil bread

Ricotta tart with figs and honey

Chocolate and orange ricotta cookies

Ricotta carrot cake whoopie pies from Buttercream and chantily factory

Baked carrot cake donuts from Diethood

Carrot cake pops from Crazy from crust

Sending love your way,


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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. Elizabeth @ Confessions of a Baking Queen says

    This cake looks absolutely gorgeous. My boyfriend LOVES carrot cake so I might just have to try this! And there is ricotta in it! I have never baked with ricotta before.The chocolate orange ricotta cookies sound scrumptious as well :)

  2. says

    What a great recipe! I love that you used ricotta instead of eggs (well, basically that’s what you did!) and I would so love to taste the difference. The texture is perfect! I love – no, WE love this kind of cake for both breakfast and snack. I may have to try it!

  3. says

    Lawd, I just want to pick up the entire cake and sink my teeth into it!! Is that wrong? Barbaric? Who cares! I want that cake!! 😀

    Thank you for sharing my doughnuts, sweetheart!!! Those things were ahhhh-mazing!

  4. Michele says

    Hi Roxana, I would love to make this cake this weekend, but I have two questions: First, I don’t have a food processor, is there any other way to make the crumbs? A fork I suppose. Second, is it vitally important that I use whole milk? I don’t use whole milk for anything. Thanks so much. I love your blog and the gorgeous pictures!

    • says

      Hi Michele,
      If you don’t have a food processor you can use a pastry blender, two knifes or even a fork or use the old method of rubbing butter and flour with your fingers.
      After the butter and dry ingredients are mixed, you can use a simple whisk to combine the rest of the ingredients.
      You can use skim or fat free milk as well. I used whole milk since that was what I had in the fridge :)
      If you have other questions, don’t hesitate to ask.

      • Michele says

        Thank you so much! I made it on Saturday afternoon and my family loved it! It will definitely be going into my recipe file. Yummy!

  5. Lora @cakeduchess says

    This is a lovely bundt, Roxy. Ricotta adds such fantastic moistness to baking. I can’t wait to try this recipe. Super with the carrots and spice.

  6. Ella-Home Cooking Adventure says

    Love this recipe, will definitely have to try it for my daughters. Love the use of carrots in either sweet or salted recipes. Recently I used carrots in my homemade bread.

  7. Paula @ Vintage Kitchen says

    I find ricotta a wonderful ingredient for cakes. To mix it with carrots is the perfect idea Roxana, love this recipe! And the fact that you developed it after some scones makes it even better. I like your new look by the way!

  8. Jocelyn @BruCrew Life says

    Carrot cake is one that I just can’t resist. I am loving the addition of ricotta in this cake! Love the simplicity of just the powdered sugar on top…it is gorgeous!!!

  9. hilda says

    lovely recipe.. I wish to try it; however I have a feeling that my bundt pan may be bigger than this one, or did you use a standard one and it only rose that high? Thank you!

  10. hilda says

    i believe my bundt pan is for 12 cups so I think we will be ok. i will try this, this weekend :) thank you kindly!

  11. margo says

    Hi Roxana, Great recipe! May I ask you several questions?
    Is it possible to use oil instead of butter? If yes, how much?
    Is it necessary to use food processor or mixer? Does mixing by hands in this recipe make any difference?
    Thank you!

    • says

      Hi Margo,
      In this recipe you can not substitute oil with butter. You can rub the butter with the flour until it resembles fine breadcrumbs and you can use a hand whisk to combine the ricotat cheese in.


  12. Anna says

    Made it, loved it! Didn;t have carrots at the moment so I used cranberry, I think you can basically put anything in it. Thanks, it’s my new go to recipe.

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