Carrot cake loaf

Oil a 900g loaf tin and line with baking paper. Heat the oven to 180C/160C fan/gas 4. Beat together the eggs and brown sugar using an electric whisk until pale and fluffy. Slowly pour in the oil, whisking continuously until fully combined. Add the yogurt and orange zest. Sift the flour, cinnamon and bicarb into a large bowl, then stir together along with a good pinch of salt.

Whisk the wet ingredients into the dry, then stir in the grated carrots. Pour the batter into the tin and bake for 50 mins-1 hr or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 20 mins, then transfer to a wire rack to cool completely.

While the cake cools, make the frosting. Melt the butter in a small pan over a low heat, then turn up slightly and cook for 4-5 mins, whisking continuously until the butter has browned and smells nutty. Immediately pour the brown butter into a heatproof bowl and leave to cool. Once cool, put the bowl over a larger bowl filled with ice, and whisk constantly until the butter starts to solidify, then whips up and becomes fluffy.

Scrape the butter into a large bowl, then beat to soft peaks along with the soft cheese, icing sugar, vanilla extract and a generous pinch of salt.

When the cake has cooled completely, pipe or spread the frosting over the top, decorate with the pecans, then cut into chunky slices and serve.