
Chai-Spiced Carrot Cake Loaf
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What You’ll Need:
- For the Cake Loaf:
- 1/2 cup 4th & Heart Ghee, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk (dairy or plant based)
- 1 1/2 cups grated carrots (about 2 medium carrots)
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/8 tsp nutmeg
- 1/8 tsp black pepper (optional for a spicier kick)
- For the Frosting
- 1/4 cup 4th & Heart Ghee, softened
- 8 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon (optional)
Instructions:
- For the Cake Loaf
- Preheat your oven to 350 degrees Fahrenheit and grease or line a loaf pan with parchment paper.
- In a large bowl, whisk together the melted ghee and brown sugar until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the grated carrots and milk until incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared load pan, smoothing the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the Frosting
- Bear the softened ghee and cream cheese together in a bowl until smooth and creamy.
- Gradually add the powdered sugar, mixing until fully combined.
- Add the vanilla extract and ground cinnamon (if using), and continue beating until fluffy.
- Once the loaf is completely cool, spread the cream cheese frosting evenly over the top and serve.