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This twisted carrot cake babka blends two favorite treats into one amazing bread. Soft, enriched dough swirled with spiced carrot cake filling will make your home smell heavenly as it bakes.
I came up with this when looking for something unique for our Easter gathering, and now it's what my family asks for at every celebration. Everyone rushes to the kitchen when these swirly carrot-filled loaves come out of the oven, eager to grab the first piece.
Ingredients
- Active dry yeast: Helps your dough get nice and puffy. Make sure your packets aren't old or lumpy
- Whole milk: Gives the needed richness for proper babka. Don't even think about using low-fat here
- Brown sugar: Makes a sticky, sweet filling. Try the dark kind for stronger flavor
- Shredded carrots: Add natural sweetness and moisture. Pick bright orange ones for best results
- Spice blend: Mixes cinnamon, ginger, nutmeg, cloves and cardamom for that true carrot cake taste
- Toasted walnuts: Give that must-have crunch and nutty flavor. Toast them at home for better taste
- Cream cheese: Creates that classic carrot cake topping in the drizzle. Stick with full-fat for best results
Step-by-Step Instructions
- Activate The Yeast:
- Mix yeast with warm milk and a touch of sugar, then wait 10 minutes until it's bubbly and smells yeasty. This check makes sure your dough will rise properly. Your milk should feel like warm bathwater, about 110°F.
- Develop The Dough:
- Add flour, the rest of your sugar, eggs, salt and butter using a stand mixer with dough hook or just your hands. Keep kneading for 8-10 minutes until your dough looks smooth and feels slightly sticky. This long mixing builds the gluten you need. The dough's ready when you can stretch a small piece thin enough to see through without it breaking.
- First Rise:
- Put your dough in an oiled bowl, cover it with plastic, and stick it in the fridge overnight or up to 24 hours. This slow, cold rise brings out amazing flavors and makes the dough easier to work with. In a hurry? Let it rise in a warm spot for 1½-2 hours until it doubles, but overnight really tastes way better.
- Create Filling:
- Chop carrots finely and squeeze out extra water that might make your bread soggy. Mix with sugar, flour, spices, butter and egg white until you get a thick paste. It should be like thick peanut butter that holds its shape. Try wrapping the carrots in a clean dish towel and squeezing hard to get all the moisture out.
- Shape The Babka:
- Roll dough out into thin rectangles, then spread with your carrot mix and sprinkle with walnuts. Roll everything into logs, chill them briefly, then cut each log down the middle and twist the pieces with the cut parts facing up to show off those pretty swirls. The quick chill makes the dough firmer so you can cut cleaner lines for better-looking swirls.
- Second Rise And Bake:
- Let your twisted loaves rise in their pans for about an hour, brush with beaten egg, then bake at 350°F for 40-50 minutes. Cover with foil if they're getting too brown. They're done when they reach 190°F inside and sound hollow when you tap the bottom.
- Finish With Drizzle:
- Mix cream cheese, butter, powdered sugar, cardamom and milk until smooth and runny. Pour over your cooled babkas for that true carrot cake finish. Make sure the bread is totally cool first or your drizzle will just melt away into the bread.
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I always keep some extra toasted walnuts to scatter on the drizzle for added crunch and looks. My husband used to grumble about putting carrots in bread until he tasted this. Now he asks for it more than anyone else.
Make Ahead Tips
You can make the dough up to 24 hours before shaping and keep it in the fridge, which makes planning super easy. The carrot filling works great made up to three days early if you keep it in a sealed container in the fridge. After baking, the whole babkas freeze really well for up to two months if you wrap them tight in plastic and foil.
Troubleshooting Your Babka
When your dough feels too sticky, don't just dump in more flour or you'll end up with dry bread. Try using a little oil on your hands or a bench scraper instead. If filling leaks out while baking, try cooling the shaped loaves longer before that last rise. A babka that sinks after baking probably needed more time in the oven or didn't reach the right internal temp.
Serving Suggestions
This babka tastes amazing by itself, but turns into a fancy dessert when warmed slightly with a scoop of vanilla ice cream on top. For breakfast or brunch, try thick slices with some fresh fruit and hot coffee. Got leftovers? The babka makes the best French toast ever when dipped in egg and fried till golden.
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This carrot cake babka perfectly mixes something new with something familiar, and it'll quickly become your go-to for special occasions.
Frequently Asked Questions
- → Is it okay to make the dough early?
Definitely! The dough develops deeper flavor with a slow fermentation in the fridge for 12-24 hours. The carrot filling can also be made up to 3 days ahead and kept in the fridge until ready to use.
- → What should I do if my yeast isn’t active?
No bubbles mean trouble. Your milk might’ve been too hot and killed it, or too cold to wake it up. Also, check the expiration date on your yeast. Start fresh with warm milk (around 110°F) for the best results.
- → Can I store carrot babka in the freezer?
Yep, you can freeze it for up to 2 months. Wrap it tightly in plastic and foil. Thaw at room temp and warm slightly before eating. Add the cream cheese drizzle fresh after thawing for the best taste.
- → How do I best prep my carrots for the filling?
For fine shreds, try the small grater on a box grater or a food processor. Squeeze out the liquid using a clean towel or press the shreds between paper towels until they’re dry.
- → Can nuts be swapped out or skipped?
For sure! You can swap in pecans, hazelnuts, or sunflower seeds. If you’d rather skip nuts, raisins or dried cranberries make a nice alternative for added texture.
- → How can I tell when the babka is done baking?
Use a thermometer – the inside should hit 190°F. The loaf should also be golden, and tapping the base should give a hollow sound. If it browns on top too fast, loosely add foil while it finishes baking.