Sourdough Carrot Cake Babka with Cinnamon Cream Cheese Frosting
This sourdough carrot cake babka is a soft, enriched sweet bread made with active sourdough starter, warmly spiced with cinnamon, ginger, and nutmeg, and layered with a rich brown sugar butter filling and real grated carrots for a perfectly moist, tender crumb. Finished with a glossy simple syrup and luscious cinnamon cream cheese frosting, this homemade babka recipe is the ultimate fusion of classic carrot cake and braided sourdough bread—perfect for brunch, holidays, or an indulgent bakery-style treat.
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Servings: 10 Servings
Ingredients
Dough
- 150 g active sourdough starter 2/3 cup
- 122 g whole milk room temperature (1/2 cup)
- 390 g all-purpose flour 2 3/4 cups
- 2 large eggs room temperature (2 large eggs)
- 6 g salt 1 teaspoon
- 53 g brown sugar 1/4 cup
- 3 g ground cinnamon 1 teaspoon
- 1 g ground ginger 1/2 teaspoon
- 1 g ground nutmeg 1/2 teaspoon
- 25-30 g grated carrot patted very dry (1/4 cup)
- 5 g vanilla extract 1 teaspoon
- 113 g unsalted butter softened (8 tablespoons)
Filling
- 135 g brown sugar 2/3 cup
- 8 g ground cinnamon 1 tablespoon
- 0.5 g ground ginger 1/4 teaspoon
- 0.5 g ground nutmeg 1/4 teaspoon
- 113 g unsalted butter softened (8 tablespoons)
- 50-60 g grated carrots patted very dry (1/2 cup)
Simple Syrup
- 80 g water 1/3 cup
- 67 g granulated sugar 1/3 cup
Cinnamon Cream Cheese Frosting
- 57 g salted butter softened (4 tablespoons)
- 113 g cream cheese softened (4 oz)
- 3 g ground cinnamon 1 teaspoon
- 5 g vanilla extract 1 teaspoon
- 120 g powdered sugar 1 cup
- 30-45 g whole milk 2–3 tablespoons, as needed
Instructions
Make the Dough
- Add all dough ingredients except the butter to the bowl of a stand mixer fitted with a dough hook.
- Mix on low to medium speed, scraping down the sides as needed, until a shaggy dough forms.
- Add the softened butter one tablespoon at a time, mixing well between each addition.
- Increase to medium-high speed and knead for about 7 minutes, or until the dough is smooth and pulling away from the sides of the bowl.
- Tip: Watch the dough, not the clock.
Bulk Fermentation
- Cover the bowl and let ferment for 5–8 hours, or until nearly doubled in size.
- If your kitchen is warm, it will rise faster; if cool, it may take longer.
- For a slower fermentation, refrigerate overnight.
Make the Filling
- In a bowl, use a hand mixer to combine butter, brown sugar, cinnamon, ginger, and nutmeg until smooth.
Shape the Babka
- Roll the dough into a rectangle about 10 inches long.
- Spread the filling evenly over the dough.
- Sprinkle grated, patted-dry carrots evenly on top.
- Roll tightly lengthwise into a log.
- Chill for 30 minutes to make shaping easier.
Braid the Dough
- Slice the log lengthwise down the center using a serrated knife.
- Place the halves cut-side up.
- Cross one half over the other to form an “X,” then twist them together, keeping the cut layers facing upward for that signature babka look.
Second Rise
- Transfer to a parchment-lined 9x5-inch loaf pan.
- Cover and let rise until puffy and about 50% larger, 1–4 hours.
Bake
- Preheat oven to 350°F (175°C).
- Bake for about 40 minutes, or until the internal temperature reaches 200–205°F.
Simple Syrup
- Heat water and sugar together until dissolved.
- Brush over the warm babka immediately after baking.
Make the Frosting
- Beat butter and cream cheese until smooth.
- Add cinnamon, vanilla, and powdered sugar.
- Mix until combined, adding milk as needed for desired consistency.
Frost and Serve
- Let cool completely before frosting.
- Slice and serve.
Nutrition
Serving: 1slice | Calories: 576kcal | Carbohydrates: 73g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 339mg | Potassium: 152mg | Fiber: 2g | Sugar: 38g | Vitamin A: 1780IU | Vitamin C: 0.4mg | Calcium: 81mg | Iron: 2mg
Calories: 576kcal
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