Preheat oven to 350ºF and line a 9”x5” loaf pan with parchment paper.

Place 1 cup butter in small saucepan over medium heat. Once melted, the butter will begin to foam. Keep stirring until the butter begins to turn a light amber color. The foam will subside and you will have little brown specks (milk solids) at the bottom of the pan.

In a large bowl, stir together the brown sugar, granulated sugar and ½ cup browned butter. Add the eggs, vanilla extract and FAGE sour cream and mix it in until combined.

Add in grated carrots, mix to combine.

Add in flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Carefully folding all ingredients together until combined.

Pour the cake batter into the prepared loaf pan. Take a butter knife and insert it into the top of the batter in the loaf pan and run it a straight line down the middle of the batter.

Bake for 60-75 minutes or until a toothpick comes out clean. Remove from oven and allow to cool before frosting.

Once the loaf is completely cooled down, take remaining ½ cup browned butter, cream cheese and vanilla bean paste and mix to combine.

Scrape down the sides of the bowl and mix sifted powdered sugar, mix for at least 2 minutes, scraping the sides of the bowl halfway through.

Add the cream cheese frosting on top of the loaf cake and enjoy!