Friday, January 24, 2014

Yeasted Carrot Cake Bread

The classic carrot cake is usually topped or frosted with cream cheese icing, for what ever reason, carrot cake seems to go hand in hand with cream cheese, seems to me they both are in separable. So, I am not going to divorce this perfect pair and thus, I am baking my Carrot Cake Bread filled with cream cheese frosting :)

This carrot cake bread can be served as breakfast, meal time, dessert or as tea time treats, it is an all around / purpose cake/bread.

Cream Cheese Filling Ingredients:
In a mixer, mix well all the below ingredients for about 5 to 8 mins, store in air-tight container in fridge until ready to use.
8 oz cream cheese
1/3 cup corn flour
3/4 cup sugar
1 tsp vanilla

Carrot Cake Bread Recipe

Tangzhong Starter:
1 cup water ( I use 1/2 cup water + 1/2 cup milk)
1/3 cup flour

Heat up water, add flour and stir till mixture incorporates and thicken. Turn off heat, let starter cool to just warm to the touch or cool completely. Starter can be stored in refrigerator for later use.

1/2 warm water (can substitute for milk) - (if you are not using sweet potato, increase water to 1 cup)
1 tbs yeast
1/2 cup flour

5 - 6 cup flour
3 eggs
4 tbs butter or margarine (soften)
3 cups shredded carrots
1/2 baked sweet potato  ( optional , note and adjust A: above on water volume used )
1/2 cup raisins
1/2 cup sugar

In a small bowl, stir yeast and water and flour, let mixture stand and proof for 5 mins, should be foamy.

In a mixer bowl,  mix eggs + sugar.
Add in foamy mixture A to mixer bowl, gradually add flour. ( use 2 to 3 cups )
Add in potato and then butter.
Mix in rest of starter and flour gradually.
Mix in carrots and raisins, mix well.
Total mixing time should be  around 10 to 15 mins.

Fold in dough a few times into a smooth ball.
Cover dough with towel and let dough stands in a dry warm place until dough double in size (at least hour ++).
Punch down dough. Divide dough into desired sizes.
Divide and form each size dough to preferred sizes, roll each dough out and spread a generous amount of cream cheese on dough, roll up and tuck into shape, set aside
Let prepared dough stands for another 30 mins or more.

Bake in heat up oven at 350 degree for 20 to 25 mins.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Alice from I Love. I Cook. I Bake. at this post



  1. Hi Joanne,

    You are right that a classic carrot cake must have cream cheese with it :D Yours looks like the healthful ones.


  2. Hi Zoe, fyi - I am sort of health freak ... anti sugar anti fat.. so whereever possible those 2 ingredients are reduced without taking away the taste. Gong Xi FA CAi :)

  3. yes carrot cake is only perfect when accompanied by cream cheese. your bread looks fab. thks for joining ltu cheese and pardon me for this super late visit :)