Carrot Cake Babka

30 mins Prep Time

30 mins Cook Time

Written By

Samantha Medeiros

A babka is one of the most versatile breads I can think of. Originating in the Jewish communities of Poland and Ukraine, this sweet braided bread or cake can be stuffed with many different fillings, making this a great recipe to add to your baking repertoire! With its method mimicking that of a cinnamon bun, the added twist makes this recipe a little more challenging for the avid baker. In the fall version of this recipe, I enjoy finding inspiration from another autumn classic -- carrot cake; carrot and warm spice filling and some cream cheese cardamom icing!

Ingredients

Babka Dough

1/2 cup water, warm
1 teaspoon instant active dry yeast
1/4 cup white sugar
1 large egg
1/4 cup vegetable oil
2 cups all-purpose flour
1 teaspoon kosher salt
1 egg yolk

Carrot Filling

1 cup carrots, peeled, grated and dried
1 cup brown sugar
1/2 cup all-purpose flour
1 tablespoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1/4 cup unsalted butter, softened
1 egg, whites only
1 cup walnuts, toasted and chopped

Cream Cheese Cardamom Icing

1/4 cup cream cheese, softened
1/4 cup unsalted butter, softened
1/2 teaspoon cardamom, ground
1 cup icing sugar
1 tablespoon milk

Directions

Dough

5 Steps

Step 1

Preheat oven to 350°F.
Step 2

In a medium bowl, start by blooming the instant active dry yeast in the warm water.
Step 3

Add in the egg and vegetable oil and mix well. Then add in the white sugar, all-purpose flour and kosher salt.
Step 4

Knead dough in a stand mixer with a dough hook attachment for 8 minutes, adding in more flour if too wet. Alternatively, if kneading by hand, mix for 12 minutes until a smooth ball forms.
Step 5

Allow dough to rest for 30 minutes, then roll out into a large rectangle, about 1/4 to 1/2 inch thick.

Filling

7 Steps

Step 1

In a food processor, add together grated carrots and brown sugar. Pulse until well combined.
Step 2

Add in all-purpose flour, ground cinnamon, ground nutmeg, softened unsalted butter and egg white. Blend until a textured paste forms.
Step 3

Spread an even layer onto the rolled out rectangle of dough, ensuring to cover the entire surface area.
Step 4

Sprinkle the dough with toasted and chopped walnuts, then roll into a long tube (similar to a cinnamon roll).
Step 5

Split the dough lengthwise down the middle, then twist the two pieces like a rope and tuck into a prepared loaf pan lined with parchment and cooking spray.
Step 6

Mix the remaining egg yolk with a splash of water, and brush the top of the babka with egg wash.
Step 7

Bake in preheated oven for 20-30 minutes until golden brown, then allow to cool to room temperature. The babka will continue to fully bake while cooling in the loaf pan.

Icing

4 Steps

Step 1

In a bowl, whisk together the softened cream cheese and unsalted butter.
Step 2

To your cream cheese and butter mixture, add in ground cardamom and icing sugar, and mix until completely smooth.
Step 3

Adjust consistency with milk, thinning out if necessary.
Step 4

Drizzle the cream cheese cardamom icing overtop the babka, and top with more toasted chopped walnuts.