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+ servings
carrot loaf cake

chai spiced carrot loaf cake with brown butter cream cheese

spicy chai meets sweet spring carrots in this simple and flavor packed loaf cake topped with a brown butter cream cheese frosting and candied walnuts.
5 from 34 votes
Prep Time 30 mins
Cook Time 45 mins
Cooling Time 1 hr
Total Time 1 hr 45 mins
Course Dessert, Snack
Cuisine American
Servings 1 9X5 loaf


  • 9X5 loaf pan
  • parchment paper
  • stand mixer with whisk attachment, optional
  • medium sauce pan


carrot loaf cake

  • 1 1/4 c cake flour (150g)
  • 3/4 c all purpose flour (90g)
  • 2 tsp chai spice (see notes)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 c olive oil (100ml)
  • 1/2 c packed brown sugar (110g)
  • 1/2 c sugar (110g)
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/3 c whole milk greek yogurt
  • 1 1/3 c finely shredded carrots (~2-3 medium carrots)

brown butter cream cheese

  • 12 tbsp unsalted butter, browned and cooled (reduced to 8tbsp, 113g)
  • 8 oz cream cheese, room temperature
  • 3 c powdered sugar, sifted
  • 2-3 tbsp milk of choice
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 c candied walnuts, roughly chopped optional


chai carrot loaf cake

  • Line 9×5 loaf pan with parchment paper, leaving 1-2 in. overhang on the sides. Preheat oven to 350F. Whisk together both flours, baking powder, baking soda, salt and chai spice. Set aside.
  • In a stand mixer with whisk attachment (or by hand with a whisk), 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.
  • In this order (dry ingredients, yogurt, dry, yogurt, dry), 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 finely shredded carrots. Gently 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.

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. Top with candied walnuts.


This is my personal favorite chai mix. If you have a chai mix you like, feel free to use it in this recipe.
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 
Place all ingredients in a bowl. Mix well to combine. Store in a spice jar or small mason jar. 
Keyword carrot loaf cake, quick breads, spring cake
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