In a large bowl, whisk together whole wheat flour, baking soda, baking powder, cinnamon, nutmeg and salt.
In a separate bowl, adds the eggs and lightly whisk. To the whisked eggs, add the yogurt, maple syrup, oil, vanilla extract and grated carrots. Stir until well mixed.
Add the wet mixture to the dry ingredients and mix until just combined.
Pour the batter into the prepared pan and bake for 40 to 45 min. With a toothpick or a cake tester, check to see if the bread is done at 40 min, if the toothpick comes out clean or with just a couple of crumbs the bread is done, if not, check again in 3 to 5 minutes. Mine took 40 minutes to bake.
Let bread cool on rack for 15 minutes before removing the it from the pan. Remove from pan and let it cool completely to room temperature.
If desired top bread with ricotta cheese icing.
Ricotta Cheese Icing
In the jar of your blender, or food processor, add the ricotta, maple syrup, vanilla extract and if using cinnamon. Blend until the mixture is smooth. Top carrot bread with the icing or serve on the side.
Feel free to add in a handful of toasted walnuts, they give a great crunch. Just fold them in to the ingredients once you combined everything together.
My high powered blender turned the ricotta cheese into an incredibly smooth and velvety sauce, reminiscent of a crème anglaise. It was not my intention to have an icing I can pour but I ended up really liking it and so I'm sharing the recipe with you. If you would rather keep things simple and on the lighter side, a light dusting of icing sugar will work beautifully. Of course, you could always serve the bread plain.
Please note the nutrition facts are for the carrot bread only and do not include the ricotta icing or optional add-ins such as raisins, coconut or walnuts.