Carrot Cake Babka (Print Version)

Soft twisted bread filled with spiced carrot filling, topped with cream cheese cardamom drizzle and crunchy walnuts.

# Ingredients:

→ Babka Dough

01 - 2¼ teaspoons active dry yeast (1 packet)
02 - 2/3 cup warm whole milk (110ºF)
03 - 3/4 cup granulated sugar
04 - 4-5 cups all-purpose flour, plus extra for dusting
05 - 3 eggs, room temperature
06 - ½ teaspoon kosher salt
07 - 113g unsalted butter, cut into chunks and softened
08 - Neutral oil for greasing bowl (grapeseed, sunflower, or vegetable)

→ Carrot Cake Filling

09 - 1½ cups shredded carrots, dried well
10 - 1½ cups brown sugar
11 - ½ cup all-purpose flour
12 - 1½ tablespoons ground cinnamon
13 - ½ teaspoon ground ginger
14 - ½ teaspoon ground nutmeg
15 - ½ teaspoon ground cloves
16 - 1 teaspoon ground cardamom
17 - ½ teaspoon salt
18 - 4 tablespoons unsalted butter, softened
19 - 1 egg white (reserve yolk for glaze)
20 - 1½ cups toasted walnuts, chopped

→ Cream Cheese Cardamom Drizzle

21 - 113g cream cheese
22 - 113g unsalted butter, softened
23 - 1 cup powdered sugar
24 - 1 teaspoon ground cardamom
25 - 1-2 tablespoons milk

# Instructions:

01 - In a large bowl or stand mixer bowl, combine yeast, warm milk (110ºF), and 2 teaspoons sugar. Stir to dissolve and let stand for 10 minutes until foamy and puffy. If mixture doesn't activate, check your yeast or milk temperature and try again.
02 - Add 4 cups of flour and remaining sugar to the yeast mixture and stir to combine. Add eggs one at a time, mixing with the dough hook attachment until the dough comes together, about 2 minutes. This can also be done by hand with a wooden spoon.
03 - With mixer on low, add salt, then gradually incorporate softened butter pieces. Mix on medium speed for 8-10 minutes until dough becomes completely smooth, shiny, and slightly tacky. Scrape down sides periodically to ensure even incorporation. Add additional flour as needed if dough is excessively sticky.
04 - Coat a large bowl with oil, place dough inside, and cover with plastic wrap. Refrigerate for 12-24 hours until almost doubled in size. For a quicker rise, place in a warm spot for 1½-2 hours until doubled.
05 - In a food processor, pulse carrots until finely chopped and thoroughly drain excess moisture. Add walnuts and pulse briefly if incorporating directly into filling, or reserve for later. Add brown sugar, flour, and all spices, then pulse. Add butter and egg white, pulsing until a thick paste forms. This filling can be prepared up to three days in advance.
06 - Divide dough into 2 equal pieces. Roll one piece into a thin 16 x 12-inch rectangle, allowing dough to warm slightly if too firm to roll. Spread half the carrot filling over the dough, leaving a ½-inch border. Sprinkle with half the walnuts if not already incorporated. Brush the far 12-inch edge with water to help seal.
07 - Roll the dough tightly from the shorter side to create a 12-inch log. Place on a lightly floured baking sheet and refrigerate. Repeat with remaining dough and filling. Chill both logs for 30 minutes.
08 - Grease two 9 x 5-inch loaf pans with oil and line bottoms with fitted parchment paper. To create a perfect fit, trace the pan bottom on parchment and cut out.
09 - Cut each log in half lengthwise. Lay halves next to each other with cut sides facing up. Pinch top ends together and twist the strips while maintaining cut sides upward to showcase the filling. Carefully transfer each twisted loaf to a prepared pan.
10 - Cover loaves with damp paper towels and let rise in a warm place for about 1 hour.
11 - Preheat oven to 350ºF with rack in middle position. Whisk reserved egg yolk with a little water and brush over loaves. Bake for 40-50 minutes, or until internal temperature reaches 190ºF, rotating pans halfway through. Cover loosely with foil if tops brown too quickly.
12 - Allow babkas to cool in pans for 15 minutes, then remove and transfer to a cooling rack to finish cooling completely.
13 - While babkas cool, beat cream cheese and butter together using a mixer until smooth. Carefully incorporate powdered sugar and cardamom. Add just enough milk to achieve a pourable consistency.
14 - Drizzle cream cheese mixture generously over cooled babkas. Serve immediately or store in an airtight container.

# Notes:

01 - The dough can be made ahead and refrigerated overnight for enhanced flavor development.
02 - Thoroughly drying the shredded carrots prevents excess moisture in the filling.
03 - A digital thermometer ensures perfectly baked babkas at 190ºF internal temperature.

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