Chai Spiced Carrot Cake Loaf with Cream Cheese Frosting

Looking for a way to *spice up* traditional Carrot Cake this year?! Try this loaf for a fun spin on an Easter classic. 


  • 1 1/4 c cake flour (150g)
  • 3/4 c all purpose flour (90g)
  • 2 tsp chai spice
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 c 4th & Heart Vanilla Bean Ghee (100ml)
  • 1/2 c packed brown sugar (110g)
  • 1/2 c sugar (110g)
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1/3 c whole milk greek yogurt
  • 1 1/3 c finely shredded carrots (~2-3 medium carrots)
Cream Cheese Frosting
  • 8 tbsp Vanilla Bean Ghee
  • 8 oz cream cheese of choice, at room temperature
  • 3 c powdered sugar, sifted
  • 2-3 tbsp alternative milk of choice
  • 1/2 tsp salt
  • 1/4 c walnuts, roughly chopped (optional)


  1. Line a 9×5 loaf pan with parchment paper, leaving 1-2 in. overhang on the sides. Preheat the oven to 350F. Whisk together both flours, baking powder, baking soda, salt and chai spice. Set aside.
  2. In a stand mixer with whisk attachment (or by hand with a whisk), beat ghee and sugar until smooth and well combined. Add eggs, beating well after each one until well combined. Add vanilla extract, beating until well combined.
  3. 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 the prepared loaf pan.
  4. Bake at 350ºF for 45 minutes. Check the topping. If it’s 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, it’s done. Cool in the loaf pan for at least 30 minutes. Carefully remove the loaf from the pan, using the excess parchment. Continue cooling on a cooling rack for an additional 20-30 minutes. Loaf needs to be completely cooled before frosting.
  5. Finally, frost your loaf, cut, and serve. Enjoy!

Recipe adapted from the very talented @olivesnthyme.

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