Recipe: Carrot Cake Babka

Name: Recipe: Carrot Cake Babka
Ingredients: 3/4 cup warm reduced-fat (2%) milk (105° to 115°); 1 tablespoon plus 1 cup firmly packed light brown sugar, divided; 2 packages (0.25-ounce) active dry yeast; 1 3/4 cups all-purpose flour, plus more for dusting; 1 3/4 cups whole wheat pastry flour; 2 teaspoons ground cinnamon, divided; 1 1/4 teaspoons fine sea salt, divided; 1 teaspoon grated nutmeg; 3/4 cup (1 1/2 sticks) softened unsalted butter, divided, plus more for the bowl and pans; 4 eggs, at room temperature, divided; 1 tablespoon pure vanilla extract; 1 1/2 pounds carrots (about 9 medium), chopped, steamed until tender and cooled; 1 1/2 cups walnut halves or pieces; 1 cup golden or regular raisins; 1/4 pound Neufchâtel cheese; 1 cup powdered sugar; 1 teaspoon reduced-fat (2%) milk; fine sea salt

www.wholefoodsmarket.com

This utterly irresistible take on traditional cinnamon-and-sugar babka is packed with carrots, walnuts and raisins. Having the butter and eggs at room temperature is key to ensuring the ideal texture...

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Ingredients

3/4 cup warm reduced-fat (2%) milk (105° to 115°)
1 tablespoon plus 1 cup firmly packed light brown sugar, divided
2 packages (0.25-ounce) active dry yeast
1 3/4 cups all-purpose flour, plus more for dusting
1 3/4 cups whole wheat pastry flour
2 teaspoons ground cinnamon, divided
1 1/4 teaspoons fine sea salt, divided
1 teaspoon grated nutmeg
3/4 cup (1 1/2 sticks) softened unsalted butter, divided, plus more for the bowl and pans
4 eggs, at room temperature, divided
1 tablespoon pure vanilla extract
1 1/2 pounds carrots (about 9 medium), chopped, steamed until tender and cooled
1 1/2 cups walnut halves or pieces
1 cup golden or regular raisins
1/4 pound Neufchâtel cheese
1 cup powdered sugar
1 teaspoon reduced-fat (2%) milk
fine sea salt