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Carrot Cake Babka with Cardamom Cream Cheese Drizzle

Indulge in Carrot Cake Babka with Cardamom Drizzle Easy Recipe

A delightful Carrot Cake Babka with Cardamom Cream Cheese Drizzle that transforms dessert experiences.
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Prep Time 2 hours
Cook Time 50 minutes
Chilling Time 30 minutes
Total Time 3 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Baked Goods
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 packet Active Dry Yeast Essential for creating a light, airy texture.
  • 1/2 cup Warm Whole Milk Activates yeast; almond milk can be used.
  • 1 tablespoon Granulated Sugar Provides sweetness and assists with browning.
  • 3 cups All-Purpose Flour Adjust based on humidity.
  • 2 large Eggs At room temperature.
  • 1 teaspoon Kosher Salt Enhances flavor.
  • 1/4 cup Unsalted Butter Softened for easy incorporation.
For the Filling
  • 2 cups Carrots (shredded) Dry well after shredding.
  • 1/2 cup Brown Sugar Adds deep sweetness.
  • 1 teaspoon Ground Cinnamon Infuses warmth.
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Cardamom
  • 1/4 cup Flour For thickening the filling.
  • 2 tablespoons Unsalted Butter Softened.
  • 1 large Egg White Adds richness.
  • 1/2 cup Toasted Walnuts Add crunch; substitute with pecans if desired.
For the Drizzle
  • 4 ounces Cream Cheese Softened for mixing.
  • 2 tablespoons Unsalted Butter Softened.
  • 1 cup Powdered Sugar Sweetens and thickens the drizzle.
  • Milk for drizzle Adjust to achieve desired consistency.

Equipment

  • mixing bowl
  • Food processor
  • Loaf Pans
  • wire rack

Method
 

Prepare the Dough
  1. Combine the active dry yeast with warm whole milk and granulated sugar. Let it foam for about 5-10 minutes.
  2. Mix all-purpose flour, eggs, kosher salt, and softened unsalted butter in a bowl until smooth.
  3. Cover and refrigerate overnight or let rise until doubled, approximately 1-2 hours.
Make the Filling
  1. Shred carrots and dry them well. Process with brown sugar, flour, and spices until thick paste forms.
Assemble Babka
  1. Roll dough into a rectangle, spread carrot filling, sprinkle walnuts, and roll into a log.
  2. Chill the rolled dough for 30 minutes.
Twist and Place in Pans
  1. Cut the log in half, twist pieces together, and place in greased loaf pans. Let rise for 30-40 minutes.
Bake
  1. Preheat oven to 350°F (175°C), brush with egg wash, and bake for 40-50 minutes until golden brown.
  2. Cool in pans for 10-15 minutes before transferring to wire rack.
Make Drizzle
  1. Beat cream cheese and butter until smooth. Mix in powdered sugar and milk to reach desired consistency.
  2. Drizzle over the cooled babka.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 40mgSodium: 220mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 150IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store unglazed babkas wrapped at room temperature for up to three days.

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