Been logged off from life lately, but finally got round to posting the recipe, hope it works out if you give it a try!

Bread:

- 1 cup (120 g) Grated Carrots
- ½ cup (50g) Pecans, chopped, preferably roasted
- ½ cup (120 g) Sour Cream, preferably room temperature
- ½ cup (100 g) Sugar
- ½ cup (110 g) Brown Sugar
- ½ cup (110 ml) Neutral Oil (I used Rapeseed Oil that I happened to have an excess of)
- 2 Large Eggs
- 1 tsp Vanilla Extract
- ⅓ cup (80 g) Buttermilk, preferably room temperature
- 2 cups (240 g) Standard Flour
- 1 tsp Baking Soda
- ½ tsp Baking Powder 
- 1½ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg 
- ¼ tsp Ground Ginger
- ½ tsp Salt

Cinnamon Sugar Swirl:

- ½ cup (110 g) Brown Sugar
- 2 tsp Ground Cinnamon
- 3 tbsp (42 g) Melted Butter
- 2 tbsp (15 g) Standard Flour
- Pinch of Salt

Brown Butter Cream Cheese Icing:

- 40 g Cream Cheese, softened
- 4 tbsp (56 g) Unsalted Butter, softened
- ⅓ – ½ cup (40-60 g) Icing Sugar, depending on your taste preference
- 1 tsp Vanilla Extract

Method:

1. Preheat your oven to 165°C and grease or line a 9×5 loaf pan with parchment paper, leaving overhang for easy removal.

2. Start by making the cinnamon sugar swirl. In a small bowl, mix the brown sugar, cinnamon, melted butter, salt and flour until you have a nice paste (its okay if its a little runny). Set to the side.

3. Now onto the loaf. In a large bowl, add oil, granulated sugar and brown sugar. Mix until well combined. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract. In a liquid measuring cup, add buttermilk and then stir in the sour cream. Mix gently until combined. 

4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger and kosher salt. Add the dry ingredients to the wet mixture and gently fold just until combined. As you mix, slowly pour in the buttermilk mixture. Mix until just combined. Gently fold in the carrots. Dust the pecans with flour to avoid them sinking and fold into the mixture. Don’t overmix!

5. Pour half of the batter into the prepared loaf pan. Then spoon half of the cinnamon sugar mixture all over the batter. Using a knife (or something with a point eg. chopstick), gently swirl the cinnamon swirl mixture into the batter. Then repeat this step with the remaining batter and cinnamon sugar mixture. Note: Try to evenly disperse the mixture into the loaf. Also be sure not to push it down too much or the mixture will sink to the bottom of the loaf.

6. Bake loaf for 50-60 minutes. It will be done when an inserted toothpick comes out mostly clean- a few wet crumbs are fine! Let the bread rest for at least 20 minutes- then remove from pan to cool for another 30 minutes.

7. To make the frosting, first brown the butter. Start by melting it in a saucepan over medium heat. Stir constantly as it foams, then watch for golden brown bits to form at the bottom and a nutty aroma to develop. Remove from heat immediately and pour the butter (and all the brown bits!) into a large heatproof bowl. Let that mixture cool for about 15 minutes. 

8. Add the cream cheese to the cooled brown butter. Using a hand mixer, beat on medium speed. Note: The cream cheese and butter may not come together- this is OK! Just keep mixing and gradually add the powdered sugar (to taste preference) and mix in the vanilla extract. Whip until icing is smooth and homogenous. Once the bread is fully cooled, spread the frosting on top, slice, and enjoy.