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INGREDIENTS

  • 1 1/4 cup cake flour (see notes if you do not have cake flour)

  • 3/4 cup all purpose flour

  • 2 tsp chai spice

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1/2 cup olive oil

  • 1/2 cup packed brown sugar

  • 1/2 cup sugar

  • 2 large eggs (room temperature)

  • 2 tsp vanilla extract

  • 1/3 cup Greek yogurt

  • 1 1/3 cup shredded carrots (2-3 medium carrots)

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Brown Butter Cream Cheese

  • 12 Tbsp unsalted butter (browned and cooled) (reduced to 8 Tbsps)

  • 8 oz cream cheese (room temperature)

  • 3 cup powdered sugar (sifted)

  • 2-3 Tbsp milk

  • 1 tsp salt

  • 1/2 c candied walnuts

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Candied Walnuts

  • 1/2 c of walnuts chopped

  • 1/2 Tbsp butter

  • 2 Tbsp brown sugar

  • 1 tsp vanilla extract

  • pinch salt

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Chai Spice Mix

  • 3 Tbsp ground ginger

  • 2 Tbsp ground cinnamon

  • 1 Tbsp ground allspice

  • 1 Tbsp ground cardamon

  • 1 1/2 tsp ground nutmeg

  • 1 1/2 tsp ground cloves

Also a BIG THANK YOU to

 Olive&thyme 

for this amazing recipe!

Her recipes are incredible!

Delicious carrot loaf cake with chai spices! Topped with a homemade brown butter icing and candied walnuts that takes it to the next level! This cake is perfect for fall and full of so much flavor.

122_CarrotLoafCake.png

Preheat oven to 350F

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  • Butter and Line 9×5 loaf pan with parchment paper

  • Sift together both flours, baking powder, baking soda, salt and chai spice. Set aside.

  • In a stand mixer with whisk attachment beat oil and sugar until smooth and well combined. Add eggs, beating well after each one until well combined. Add vanilla extract, beating until well combined. If you don't have a mixer just whisk by had or use your electric hand held mixer.

  • Add dry ingredients to the wet alternating with the yogurt. Slowly beat each time until JUST combined. A few flour streaks is okay! Fold in shredded carrots. Pour into prepared pan.

  • Bake at 350F for 45 minutes. Check the topping. If its browning too quickly, top with a foil tent. Return to the oven for 10-15 minutes, checking for doneness every 5 minutes. (55-60 minutes total)

  • When a toothpick inserted into the center comes out clean or with a few moist crumbs, its done. Cool in pan for at least 30 minutes. Carefully remove from pan, using the excess parchment. Continue cooling on cooling rack for an addtional 20-30 minutes. Loaf needs to be completely cooled before frosting.

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Brown Butter Cream Cheese Frosting

  • Make brown butter while the carrot loaf is baking. It will need 45-60 minutes to cool enough to become the texture of softened butter. To make the brown butter, melt butter in a clear heavy bottom sauce pan. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl, skim the foam from the top and cool.

  • Cream together cooled and softened brown butter with the room temperature cream cheese until creamy and well combined, about 4-5 minutes. Stop and scrape down sides of bowl as needed.

  • Add sifted powdered sugar 1/2 c at a time, beating each addition of powdered sugar until incorporated. Scrape down sides of mixing bowl as needed.

  • Once all the sugar has been added, add in vanilla exdtract and salt.

  • Beat on high until the buttercream is fully incorpated and desired consistency. If the buttercream is too thick, add 2-3 tbsp milk of choice, beating until well incorporated. Using an offset spatula or frosting knife to spread on top of completely cooled carrot loaf cake.

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Candied Walnuts

  • Add the butter, brown sugar, vanilla, and a pinch of salt to a small non-stick skillet. Cook over medium heat until the butter is melted and the brown sugar is just beginning to sizzle around the edges. (it should still look grainy)

  • Add the walnuts (chopped or whole) and stir to coat in the brown sugar mixture. Continue to cook and stir over medium heat for 2-4 minutes, or until the brown sugar is fully melted and coating the walnuts. (it should look glassy)

  • Remove the skillet from the heat immediately, as the sugar can go from melted to burning quickly.

  • Spread the candied nuts out over a sheet of parchment paper, making sure they are in a flat layer and separated as much as possible so they do not clump together. Allow the nuts to cool fully (about 10 minutes). The candy coating will fully harden as they cool.

  • Top with candied walnuts.

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If you do not have cake flour, you can just substitute it for all purpose flour or you can do the following:For 1 cup of flour: Remove 2 Tbsps of your all purpose flour and add in 2 Tbsps of cornstarch.  

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