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Carrot Cake Babka with Cardamom Cream Cheese Drizzle

Irresistible Carrot Cake Babka with Cardamom Cream Cheese Drizzle

This Carrot Cake Babka with Cardamom Cream Cheese Drizzle combines beloved flavors of carrot cake in a modern twist, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 45 minutes
Rising Time 2 hours
Total Time 3 hours 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Jewish
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Dough Ingredients
  • 2 tablespoons Active Dry Yeast Ensure freshness for optimal rise.
  • 1 cup Warm Whole Milk Can be swapped for almond milk for dairy-free.
  • 2 tablespoons Granulated Sugar Substitute coconut sugar for a healthier option.
  • 4 cups All-Purpose Flour Bread flour can be used for a slightly different texture.
  • 2 Eggs Room-temperature eggs mix in better.
  • 1 teaspoon Kosher Salt Substitute with sea salt if preferred.
  • ½ cup Unsalted Butter Opt for dairy-free butter if needed.
Filling Ingredients
  • 2 cups Carrots, Shredded Thoroughly dry them after shredding.
  • ½ cup Brown Sugar Provides depth of flavor.
  • 1 tablespoon All-Purpose Flour (for filling) Helps thicken and bind the filling.
  • 1 teaspoon Ground Cinnamon Warm spice blend enhances flavor.
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Nutmeg
  • 1 teaspoon Ground Cloves
  • 1 teaspoon Ground Cardamom
  • ½ cup Chopped Toasted Walnuts Can replace with pecans or omit for nut-free.
Drizzle Ingredients
  • 4 ounces Cream Cheese Forms the creamy base for the drizzle.
  • 1 cup Powdered Sugar Sweetens and thickens the drizzle.
  • Milk Milk (for drizzle) Adjust for desired consistency.

Equipment

  • mixing bowl
  • Food Processor
  • Loaf pan
  • Wire rack

Method
 

Dough Preparation
  1. Combine yeast, warm milk, and granulated sugar in a mixing bowl. Let it sit for 5–10 minutes until foamy.
  2. Gradually mix in flour, eggs, salt, and butter until smooth and cohesive.
Rising
  1. Oil a large bowl, place the dough inside, and cover with a damp cloth. Let it rise for 1.5–2 hours.
  2. Alternatively, refrigerate overnight for a slow rise of 12–24 hours.
Filling Preparation
  1. Pulse shredded carrots in a food processor until finely chopped, then squeeze out excess moisture.
  2. Mix carrots with brown sugar, flour, and spices until well combined.
Rolling and Shaping
  1. Punch down the risen dough and divide it into two equal pieces. Roll out one piece into a rectangle.
  2. Spread half of the filling over the dough and sprinkle with walnuts. Roll tightly into a log.
  3. Cut each log in half lengthwise and twist the halves together.
  4. Place the twisted dough in a greased loaf pan and let rise for about 1 hour.
Baking
  1. Preheat the oven to 350°F (175°C). Brush tops with egg wash and bake for 40–50 minutes.
  2. Check for doneness with a toothpick; internal temperature should reach 190°F (88°C).
Making the Drizzle
  1. Blend cream cheese, butter, and powdered sugar in a bowl. Add milk gradually until desired consistency.
Finishing Touch
  1. Allow babkas to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  2. Drizzle the cream cheese mixture generously over the babkas.

Notes

Store leftovers at room temperature for up to 3 days, or refrigerate for up to a week. Reheat slices for best flavor.