Carrot Cake Cinnamon Pull Apart Bread

Ingredients

• 3/4 cup (180g) warm milk (for the dough)
• 1 packet active dry yeast (2 1/4 tsp/7g) (for the dough)
• 1/4 cup (50g) granulated sugar (for the dough)
• 1 egg, room temp (for the dough)
• 1/4 cup (57g) unsalted butter, melted (for the dough)
• 1/2 tsp vanilla (for the dough)
• ~ 3 cups (360g) all purpose flour (only add more if needed) (for the dough)
• 3/4 tsp salt (for the dough)
• 3/4 tsp cinnamon (for the dough)
• 1/2 tsp nutmeg (for the dough)
• 1/4 tsp ginger (for the dough)
• 1/8 tsp cloves (for the dough)
• 3/4 cup (~85-90g) finely grated carrots, squeezed gently with a paper towel/cheesecloth to remove excess moisture (for the dough)
• 1/4 cup (57g) unsalted butter, softened (for the filling)
• 1/2 cup (100g) brown sugar (for the filling)
• 2 tsp cinnamon (for the filling)
• 1/8 tsp nutmeg (for the filling)
• Pinch ginger + cloves (for the filling)
• Optional: chopped walnuts/pecans to sprinkle (for the filling)
• 4 oz cream cheese, room temp (for the cream cheese icing)
• 2 tbsp (28g) unsalted butter, room temp (for the cream cheese icing)
• 1/2 tsp vanilla (for the cream cheese icing)
• ~1 cup (120g) powdered sugar (adjust amount for desired consistency) (for the cream cheese icing)
• Pinch salt (optional) (for the cream cheese icing)
• + chopped walnuts or pecans for topping (for the cream cheese icing)

Instructions

1. Combine warm milk, sugar, and yeast. Let sit 5-10 min until foamy.
2. Add egg, vanilla, and melted butter, mix.
3. Stir in salt, spices, flour, and carrots. Mix until a soft dough forms.
4. Knead the dough for 8-10 min.
5. Place in a lightly greased bowl, cover, and let rise for 1-1 1/2 hrs or until doubled.
6. Mix the soft butter, brown sugar, and spices together until combined/spreadable.
7. Roll dough into a large rectangle on a lightly floured surface.
8. Spread this filling evenly & sprinkle chopped walnuts all over. (don't overstuff it)
9. Cut into 3 long even strips and stack them on top of each other.
10. Then, cut into 5 even squares and place these upright into a lined 9x5 loaf pan.
11. Cover & let rise for ~30 more min.
12. Bake at 350°F (175°C) for 25-30 min until golden (check to make sure the middle is baked through).
13. To make the icing, beat cream cheese & butter together until smooth.
14. Then, beat in powdered sugar and vanilla until fully combined.
15. Spread over the warm bread. Top with more chopped walnuts.