Brown Butter & Carrot Cake Loaf with Cream Cheese Icing

A delightful morning tea or afternoon tea cake that holds it’s moisture and icing that will keep you wanting more.



Prep Time:


Cook Time:





  • 250g Le Conquerant butter unsalted butter, chopped
  • 2 cups (300g) plain flour
  • 2 tsps ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 ½ cups (330g) brown sugar
  • 3 tsps vanilla extract
  • 2 large eggs, room temperature
  • 1/3 cup Greek yoghurt
  • 1 ½ cups grated carrots (about 2 medium carrots)
  • 150g cream cheese, room temperature
  • 1 ½ cups (240g) icing sugar, sifted


  1. Melt the butter in a medium saucepan over medium heat. Once the butter starts to foam, stir continuously until the brown flecks form. Remove from the heat, transfer to a bowl and set aside to cool to room temperature.
  2.  Preheat oven to 180C. Lightly grease and line a 9 × 5 loaf tin with non-stick baking paper.
  3. Combine the flour, ginger, cinnamon, baking soda and baking powder in a bowl.
  4. Add ¾ of the brown butter to the bowl of a stand mixer. Add the brown sugar and 2 tsps of vanilla extract and beat on medium speed for 2-3 minutes or until pale and fluffy.
  5. Add eggs, beating well after each one until well combined.
  6. Fold through half of the flour mixture, then the yoghurt and finish with the remaining flour mixture. Fold until just combined. Fold through the grated carrot and spoon into the prepared tin and smooth the top. Bake for 60 – 65 minutes or until a skewer inserted into the cake comes out with moist crumbs.
  7. Transfer to a wire rack to cool completely. Meanwhile, place the remaining burnt butter and vanilla in the bowl of a stand mixer with the cream cheese and beat for 4-5 minutes or until well combined and smooth. Scrape down the sides of the bowl and add the icing sugar and beat on high for a further 3-4 minutes or until smooth. Spread the icing on top of the cooled cake and slice to serve.
Styling by Kirsten Jenkins.