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:

1. For the Cake Loaf
   1. Preheat your oven to 350 degrees Fahrenheit and grease or line a loaf pan with parchment paper. 
   2. In a large bowl, whisk together the melted ghee and brown sugar until well combined. 
   3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. 
   4. Mix in the grated carrots and milk until incorporated. 
   5. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper. 
   6. Gradually fold the dry ingredients into the wet mixture until just combined. 
   7. Pour the batter into the prepared load pan, smoothing the top. 
   8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
   9. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. 
2. For the Frosting
   1. Bear the softened ghee and cream cheese together in a bowl until smooth and creamy. 
   2. Gradually add the powdered sugar, mixing until fully combined. 
   3. Add the vanilla extract and ground cinnamon (if using), and continue beating until fluffy. 
   4. Once the loaf is completely cool, spread the cream cheese frosting evenly over the top and serve.