• 11 cup (240 g) finely grated carrots
• 2½ cup (120 g) sour cream
• 3½ cup (100 g) granulated sugar
• 4½ cup (110 g) light brown sugar, packed
• 5½ cup (110 ml) neutral oil (e.g., canola oil)
• 62 large eggs , room temperature
• 71 tsp vanilla extract
• 8⅓ cup (80 g) buttermilk
• 92 cups (240 g) all-purpose flour
• 101 tsp (5 g) baking soda
• 11½ tsp (2 g) baking powder
• 121 ½ tsp (4 g) ground cinnamon
• 13¼ tsp (0.5 g) ground nutmeg
• 14¼ tsp (0.5 g) ground ginger
• 15½ tsp (3 g) kosher salt
• 16For the cinnamon sugar swirl:
• 17½ cup (110 g) light brown sugar
• 182 tsp (5 g) ground cinnamon
• 193 tbsp (42 g) melted butter
• 202 tbsp (15 g) all-purpose flour
• 21Pinch of salt
• 22For the brown butter cream cheese icing:
• 235 oz (140 g) cream cheese, softened
• 244 tbsp (56 g) unsalted butter, softened
• 25⅓ – ½ cup (40-60 g) powdered sugar, to taste
• 261 tsp (5 g) vanilla bean paste

Instructions

1. 1

   Preheat your oven to 325°F (163°C) and grease or line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal.

2. 2

   In a small bowl, mix together the light brown sugar, ground cinnamon, melted butter, all-purpose flour, and a pinch of salt until a smooth paste forms. Set aside.

3. 3

   In a large bowl, combine the neutral oil, granulated sugar, and packed light brown sugar. Mix until well combined.

4. 4

   Add the eggs one at a time, mixing well after each addition.

5. 5

   Stir in the vanilla extract.

6. 6

   In a liquid measuring cup, combine the buttermilk and sour cream. Mix gently until combined.

7. 7

   In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and kosher salt.

8. 8

   Gradually add the dry ingredients to the wet mixture, folding gently until just combined.

9. 9

   Slowly pour in the buttermilk mixture, mixing until just combined.

10. 10

    Gently fold in the finely grated carrots, being careful not to overmix.

11. 11

    Pour half of the batter into the prepared loaf pan.

12. 12

    Spoon half of the cinnamon sugar mixture evenly over the batter.

13. 13

    Using a butter knife, gently swirl the cinnamon sugar mixture into the batter.

14. 14

    Repeat with the remaining batter and cinnamon sugar mixture.

15. 15

    Bake the loaf for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are acceptable).

16. 16

    Let the bread rest in the pan for at least 20 minutes, then remove from the pan and allow it to cool for another 30 minutes.

17. 17

    To make the icing, melt the unsalted butter in a saucepan over medium heat, stirring constantly until golden brown bits form at the bottom and a nutty aroma develops.

18. 18

    Remove from heat immediately and pour the browned butter (including all the brown bits) into a large heatproof bowl. Let it cool for about 15 minutes.

19. 19

    Add the softened cream cheese to the cooled browned butter. Using a hand mixer, beat on medium speed until smooth.

20. 20

    Gradually add the powdered sugar to taste, mixing in the vanilla bean paste.

21. 21

    Whip until the icing is smooth and homogeneous.

22. 22

    Once the bread is fully cooled, spread the icing on top, slice, and enjoy.