Twisted Carrot Cake Babka

This carrot cake babka transforms two beloved treats into one spectacular loaf. The warm spices of carrot cake woven throughout a soft, enriched bread creates something truly special that will fill your kitchen with the most incredible aroma.

I first made this when searching for something special for Easter brunch, and now my family requests it for nearly every holiday. The moment that twisted carrot cake filling emerges from the oven, everyone gathers in the kitchen waiting for the first slice.

Ingredients

• Active dry yeast: Provides the necessary rise for a fluffy texture. Look for fresh packets without clumping
• Whole milk: Adds richness essential for proper babka texture. Full fat is non negotiable here
• Brown sugar: Creates a moist caramelized filling. Dark brown intensifies the flavor
• Shredded carrots: Bring natural sweetness and moisture. Choose fresh carrots with vibrant orange color
• Spice blend: Combines cinnamon, ginger, nutmeg, cloves and cardamom for authentic carrot cake flavor
• Toasted walnuts: Add essential crunch and nutty depth. Toast them yourself for maximum flavor
• Cream cheese: Provides the classic carrot cake pairing in the drizzle. Use full fat for proper consistency

Step-by-Step Instructions

Activate The Yeast:

Combine yeast with warm milk and a bit of sugar, allowing it to proof for 10 minutes until foamy and fragrant. This step ensures your yeast is alive and will help create a perfectly risen babka. The milk temperature matters tremendously here, aim for the temperature of a warm bath around 110°F.

Develop The Dough:

Mix in flour, remaining sugar, eggs, salt and butter using a stand mixer with dough hook or by hand. Knead for 8-10 minutes until dough becomes smooth, shiny and slightly tacky. The long kneading time develops gluten for the perfect texture. When properly developed, the dough should stretch thin enough to see light through it without tearing.

First Rise:

Place dough in an oiled bowl, cover with plastic wrap and refrigerate for 12-24 hours. This slow, cold fermentation develops complex flavors and makes the dough easier to handle. If short on time, let dough rise in a warm spot for 1½-2 hours until doubled in size, but the overnight method delivers superior flavor.

Create Filling:

Process carrots until fine, removing excess moisture which could make your babka soggy. Combine with sugar, flour, spices, butter and egg white to form a thick, spreadable paste. This mixture should be thick enough to hold its shape but spreadable like peanut butter. Drain the carrots thoroughly by squeezing in a clean kitchen towel before mixing.

Shape The Babka:

Roll dough into thin rectangles and spread with carrot filling and walnuts. Roll into logs, refrigerate briefly, then slice each log lengthwise and twist with cut sides facing up to expose the beautiful swirled filling. The refrigeration step firms up the dough, making it easier to handle and creating cleaner cuts for more visible swirls.

Second Rise And Bake:

Let shaped loaves rise in prepared pans for about an hour, then brush with egg wash before baking at 350°F for 40-50 minutes. Tent with foil if browning too quickly. The loaves should reach an internal temperature of 190°F and sound hollow when tapped on the bottom.

Finish With Drizzle:

Beat cream cheese, butter, powdered sugar, cardamom and milk until smooth and drizzle consistency. Pour over cooled babkas for the ultimate carrot cake experience. Allowing the babkas to cool completely before adding the drizzle prevents it from melting and disappearing into the bread.

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I always save a few extra toasted walnuts to sprinkle on top of the drizzle for extra crunch and visual appeal. My husband initially complained about carrots in bread until he tried this recipe and now requests it more than anyone else in the family.

Make Ahead Tips

The babka dough can be prepared and refrigerated for up to 24 hours before shaping, making this perfect for planning ahead. The carrot filling can also be made up to three days in advance and stored in an airtight container in the refrigerator. Fully baked babkas freeze beautifully for up to two months when wrapped tightly in plastic wrap and aluminum foil.

Troubleshooting Your Babka

If your babka dough feels too sticky, resist adding too much extra flour which can make the final product dry. Instead, use lightly oiled hands or a bench scraper to handle it. For filling that leaks out during baking, try chilling the shaped loaves longer before the final rise. If your babka seems to collapse after baking, it may have been underbaked or the internal temperature wasn't high enough.

Serving Suggestions

While delicious on its own, this babka transforms into a decadent dessert when slightly warmed and served with a scoop of vanilla ice cream. For brunch, pair thick slices with fresh fruit and coffee. Leftover babka makes incredible French toast when dipped in an egg mixture and pan fried until golden.

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This carrot cake babka is the perfect combination of creativity and tradition, sure to become a favorite for all occasions.

Frequently Asked Questions

→ Can I make the carrot cake babka dough ahead of time?

Yes! The dough actually benefits from a long, slow rise in the refrigerator (12-24 hours), which develops better flavor. You can also prepare the carrot filling up to three days in advance and store it refrigerated until needed.

→ What if my yeast mixture doesn't foam?

If your yeast mixture doesn't foam after 10 minutes, it could mean your milk was too hot (killed the yeast), too cold (didn't activate it), or your yeast is expired. Discard the mixture and try again with fresh yeast and milk at about 110°F.

→ Can I freeze carrot cake babka?

Yes, you can freeze baked babka for up to 2 months. Wrap it tightly in plastic wrap, then foil. Thaw at room temperature and warm slightly before serving. It's best to freeze it without the cream cheese drizzle and add that fresh after thawing.

→ What's the best way to shred and dry carrots for the filling?

Use the fine shredding disk on a food processor or the small holes of a box grater. To dry them, place the shredded carrots between paper towels and press firmly, or use a clean kitchen towel and squeeze out the moisture.

→ Can I substitute the nuts or leave them out entirely?

Absolutely! You can substitute walnuts with pecans, hazelnuts, or even sunflower seeds for a similar crunch. For a nut-free version, you can omit them entirely or replace with raisins or dried cranberries for texture.

→ How do I know when my babka is fully baked?

The most reliable method is using an instant-read thermometer - the internal temperature should reach 190°F. Visually, the babka should be golden brown, and if you tap the bottom, it should sound hollow. If the top browns too quickly, cover loosely with foil while it finishes baking.