Carrot Cake Swirl Bread

Honey, let me tell you about one of my favorite recipes — Carrot Cake Swirl Bread is something I’ve been making for years and it never disappoints! This is the kind of dish that fills the whole kitchen with the most wonderful aroma and has everyone asking when dinner will be ready.

Made with simple, wholesome ingredients like milk, brown sugar, yeast, this recipe comes together without any fuss. That’s the way Gran likes it — good food that doesn’t keep you in the kitchen all day.

Whether you’re making this for a weeknight dinner or bringing it to a gathering, I promise it will disappear fast. Don’t forget to scroll down and let me know how it turned out in the comments!

Carrot Cake Swirl Bread

Carrot Cake Swirl Bread is an easy, delicious recipe made with milk, brown sugar, yeast the whole family will love. Simple ingredients, big flavor, ready i

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Prep Time 34 minutes mins

Cook Time 2 hours hrs 17 minutes mins

Total Time 2 hours hrs 51 minutes mins

Course Dessert

Cuisine American

Servings 24

Ingredients

  

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• 1 cup Milk
• 0.66666666666667 cup Brown Sugar
• 2.25 teaspoon Yeast
• 6 cup All-Purpose Flour
• 1 tablespoon Cinnamon
• 2 teaspoon Ginger
• 0.25 teaspoon Nutmeg
• 3 cup Carrots
• 0.5 cup Walnuts
• 0.5 cup Raisins
• 1 tablespoon Seeds
• 0.5 teaspoon Salt
• 0.33333333333333 cup Canola Oil
• 1 teaspoon Vanilla Extract
• 8 ounce Parmesan Cheese
• 0.33333333333333 cup Cornstarch
• 0.75 cup Sugar
• 0.5 teaspoon Vanilla Extract

Instructions

 

• Starting with the dough, begin by warming your milk for just a minute or two in the microwave, until it reaches between 105 and 115F No more, or else you’ll kill the yeast.
• Stir in the brown sugar, and sprinkle in the yeast and let sit for about 5 minutes, until it becomes bubbly and alive.
• Meanwhile, combine the first 4 cups of flour, spices, raisins, walnuts, carrots, ground flax, and salt in the bowl of your stand mixer.
• Mix lightly just to distribute all of the ingredients evenly and coat the carrot shreds with flour.
• Pour in the proofed yeast mixture, along with the oil and vanilla, and start mixing on a low speed, so as not to kick any flour out of the bowl.
• Once incorporated, switch over to the dough hook, add in 1 more cup of flour, and allow the mixer to begin kneading the dough.
• After about 5 minutes of mixing, assess the texture; You’re looking for it to be tacky and elastic, not wet or sticky.
• You may need to add up to another cup of flour, depending on the consistency.
• Continue working the dough with the dough hook for 5 – 10 more minutes.
• Scrape the dough out onto a lightly floured surface, and kneed by hand briefly, for just 5 minutes or so, before placing it into a lightly oiled bowl.
• Cover loosely with a cloth or piece of plastic wrap, and let sit in a warm place for about 1 1/2 hours, until doubled in volume.
• Once risen, lightly grease two 8 x 4-inch loaf pans, and set aside.
• Gently punch down the dough with your knuckles, cut it into two pieces, and on a well-floured surface, take one piece and roll it out into a rectangle.
• Be sure to keep the two short sides no longer than 8 inches so that it will fit in the pan, but roll it out lengthwise as far as possible- The longer the dough, the more impressive your spiral will be in the finished loaf.
• To make the cream cheese swirl, simply beat together the cream cheese, cornstarch, sugar, and vanilla until smooth.
• Take half of the mixture and smear it evenly over your rolled out dough, leaving about an inch of one short end clear.
• You may want to spread a slightly thinner layer near the other edges, to prevent it from dripping out when you move the dough.
• Starting with the short end that’s fully covered, roll the dough up as tightly as possible without squeezing out the filling.
• Pinch the end to the main body of the loaf to seal, and quickly but carefully transfer the whole thing to one of your waiting loaf pans, ends slightly folded under and seam-side down.
• Repeat with the other piece of dough.
• Let the breads rise for another hour or so, until about doubled or just peeking out above the edge of the pans, and then pop it them a 375 degree preheated oven, for about 26 – 36 minutes.
• It should be golden brown on top, and when removed from the pan, it will sound hollow when tapped.
• (Yes, you can cool it, tap it, and then toss it back in the oven if it doesn’t sound right.)
• Let cool completely before slicing.

Nutrition

Protein: 18.6gFat: 163.5gSaturated Fat: 14.7gSodium: 1385mg

Course Dessert

Cuisine American

Keyword brown sugar, dessert, milk, yeast

Did you make this recipe?Let me know by leaving a recipe comment below, or by tagging @Grancooks on Instagram. I love seeing your beautiful creations!