Carrot Cake Babka with Cardamom Drizzle Recipe

Indulge in Carrot Cake Babka with Cardamom Cream Cheese Drizzle. This easy recipe transforms dessert experiences.

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