Description

Experience the delightful blend of flavors in this Sourdough Carrot Cake Babka. With its sweet spices and creamy frosting, it’s perfect for dessert lovers looking for a homemade treat.

Ingredients

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150 g active sourdough starter
122 g whole milk, room temperature
390 g all-purpose flour
2 large eggs, room temperature
6 g salt
53 g brown sugar
3 g ground cinnamon
1 g ground ginger
1 g ground nutmeg
25-30 g grated carrot, patted very dry
5 g vanilla extract
113 g unsalted butter, softened
135 g brown sugar
8 g ground cinnamon
0.5 g ground ginger
0.5 g ground nutmeg
113 g unsalted butter, softened
50-60 g grated carrots, patted very dry
80 g water
67 g granulated sugar
57 g salted butter, softened
113 g cream cheese, softened
3 g ground cinnamon
5 g vanilla extract
120 g powdered sugar
30-45 g whole milk, as needed

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Instructions

Combine all dough ingredients except for the butter in the bowl of a stand mixer with a dough hook.
Mix on low to medium speed, scraping the sides of the bowl as needed, until a shaggy dough forms.
Gradually add the softened butter, one tablespoon at a time, mixing thoroughly after each addition.
Increase mixer speed to medium-high and knead the dough for about 7 minutes, or until it is smooth and detaching from the sides of the bowl.
Tip: Focus on the dough's consistency rather than the time spent.

Notes

Ensure the grated carrots are patted dry to avoid excess moisture in the dough.
For best results, use room temperature ingredients to help the dough mix evenly.
You can adjust the spice levels to your preference for a more personalized flavor.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18g
Sodium: 250mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg