Chai Spiced Carrot Loaf Cake with Brown Butter Cream Cheese

Why You’ll Love This Recipe

1. Warm Chai Spices: A delicious twist on classic carrot cake, with cozy chai spice.

2. Moist Texture: Greek yogurt and olive oil keep the cake incredibly soft and tender.

3. Unique Frosting: Brown butter cream cheese frosting takes this loaf over the top.

4. Impressive Yet Simple: Easy to make but beautiful enough for special occasions.

5. Perfect for Spring and Fall: The flavors suit multiple seasons and occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Carrot Loaf Cake

• 1 ¼ cup cake flour (150g)

• ¾ cup all-purpose flour (90g)

• 2 tsp chai spice

• 1 tsp baking soda

• ½ tsp baking powder

• ¼ tsp salt

• ½ cup olive oil (100ml)

• ½ cup packed brown sugar (110g)

• ½ cup granulated sugar (110g)

• 2 large eggs, room temperature

• 2 tsp vanilla extract

• ⅓ cup whole milk Greek yogurt

• 1 ⅓ cup finely shredded carrots (~2-3 medium carrots)

For the Brown Butter Cream Cheese Frosting

• 12 tbsp unsalted butter (browned and cooled, reduces to 8 tbsp or 113g)

• 8 oz cream cheese, room temperature

• 3 cups powdered sugar, sifted

• 2–3 tbsp milk of choice

• 1 tsp vanilla extract

• ½ tsp salt

• ¼ cup candied walnuts, roughly chopped (optional)

Directions

For the Carrot Loaf Cake

1. Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang.

2. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, all-purpose flour, chai spice, baking soda, baking powder, and salt.

3. Combine Wet Ingredients: In a large bowl, whisk together olive oil, brown sugar, granulated sugar, eggs, vanilla, and yogurt until smooth.

4. Add Carrots: Stir in finely shredded carrots.

5. Combine and Bake: Gradually mix in dry ingredients until just combined. Pour batter into prepared pan and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

For the Frosting

1. Brown the Butter: In a medium saucepan, brown the butter until golden and aromatic. Let it cool to room temperature.

2. Mix Frosting: Beat the cream cheese and browned butter together until creamy. Gradually add powdered sugar, milk, vanilla, and salt. Mix until smooth and fluffy.

3. Frost the Cake: Once the loaf is completely cool, spread the frosting over the top and sprinkle with candied walnuts if using.

Servings and Timing

• Servings: 1 loaf (8-10 slices)

• Prep Time: 30 minutes

• Cook Time: 45 minutes

• Cooling Time: 1 hour

• Total Time: 1 hour 45 minutes

Variations

• No Cream Cheese?: Use a simple glaze or buttercream instead.

• Nuts & Fruit: Add raisins, chopped pecans, or crushed pineapple to the batter.

• Spice Level: Adjust the amount of chai spice to your taste.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 5 days.

• Freezing: Freeze the unfrosted loaf for up to 2 months. Thaw and frost before serving.

FAQs

1. Can I use store-bought chai spice?

Yes, or make your own blend using cinnamon, cardamom, ginger, cloves, and nutmeg.

2. Can I substitute cake flour?

Yes, you can use only all-purpose flour if needed.

3. Can I skip the brown butter?

Yes, use regular unsalted butter if you prefer a quicker frosting prep.

4. How do I store leftovers?

Refrigerate in a sealed container for up to 5 days.

5. Can I make this loaf ahead of time?

Yes, it’s great for prepping a day in advance. Frost the day you serve.

6. What makes this loaf extra moist?

The olive oil, Greek yogurt, and freshly grated carrots keep it moist and tender.

7. Can I make this dairy-free?

Try plant-based yogurt and cream cheese, and use a dairy-free milk.

8. What should I serve it with?

Enjoy with tea, coffee, or a scoop of vanilla ice cream.

9. Do I need to peel the carrots?

Yes, peeling and finely shredding carrots helps with texture and taste.

10. Can I make it gluten-free?

Use a 1:1 gluten-free flour substitute and ensure all other ingredients are gluten-free.

Conclusion

The Chai Spiced Carrot Loaf Cake with Brown Butter Cream Cheese Frosting is a cozy, flavorful twist on a classic dessert. With its moist crumb, warming spices, and creamy frosting, it’s a loaf cake that feels like a warm hug—perfect for any season or celebration.

Chai Spiced Carrot Loaf Cake with Brown Butter Cream Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 45 minutes
• Yield: 1 loaf (8–10 slices)
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Chai Spiced Carrot Loaf Cake with Brown Butter Cream Cheese is a cozy, flavorful dessert that combines freshly grated carrots, warm chai spices, and an ultra-creamy brown butter cream cheese frosting. Perfect for spring, fall, or any celebration, this moist carrot loaf is a showstopping yet simple treat that brings together comfort and elegance in every slice.

---

Ingredients

For the Carrot Loaf Cake:

1 ¼ cup cake flour (150g)

¾ cup all-purpose flour (90g)

2 tsp chai spice

1 tsp baking soda

½ tsp baking powder

¼ tsp salt

½ cup olive oil (100ml)

½ cup packed brown sugar (110g)

½ cup granulated sugar (110g)

2 large eggs, room temperature

2 tsp vanilla extract

⅓ cup whole milk Greek yogurt

1 ⅓ cup finely shredded carrots (~2–3 medium carrots)

For the Brown Butter Cream Cheese Frosting:

12 tbsp unsalted butter (browned and cooled to approx. 8 tbsp or 113g)

8 oz cream cheese, room temperature

3 cups powdered sugar, sifted

2–3 tbsp milk of choice

1 tsp vanilla extract

½ tsp salt

¼ cup candied walnuts, roughly chopped (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

For the Carrot Loaf Cake:

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.

2. In a bowl, whisk together cake flour, all-purpose flour, chai spice, baking soda, baking powder, and salt.

3. In another large bowl, whisk olive oil, brown sugar, granulated sugar, eggs, vanilla, and Greek yogurt until smooth.

4. Stir in the shredded carrots.

5. Gradually fold in the dry ingredients until just combined.

6. Pour batter into the prepared loaf pan and bake for 45–50 minutes, or until a toothpick inserted comes out clean.

7. Let the cake cool in the pan for 15 minutes, then remove and cool completely on a wire rack.

For the Frosting:

1. Brown the butter in a saucepan until golden and fragrant; cool to room temperature.

2. Beat cream cheese and browned butter until creamy.

3. Slowly add powdered sugar, milk, vanilla, and salt. Mix until fluffy and smooth.

4. Once the loaf is completely cool, spread frosting over the top and sprinkle with candied walnuts if using.

---

Notes

Swap frosting with a simple glaze if you prefer.

Add-ins like raisins, pecans, or crushed pineapple can boost flavor and texture.

Adjust spice level to taste by increasing or reducing chai spice.

Make it dairy-free using plant-based yogurt, cream cheese, and milk.

Freeze unfrosted loaf for up to 2 months.