Carrot Cake Bagels

These carrot cake bagels are soft, chewy, and packed with all flavours and textures of carrot cake! It starts with a very carrot-forward spiced dough and then stuffed with carrot cake, cream cheese cream, raisins, walnuts and dried cranberries.

Dessert Bagels: Carrot Cake!

Ingredients

These carrot bagels require ingredients you’d typically find in carrot cake:

• Carrots: You can use whole carrots, baby carrots and different coloured carrots.
• Water: Carrots vary in water content so the amount of water will depend on the carrots you use and other factors such as humidity and temperature.
• Light brown sugar
• Oil: optional, but it helps keep the bagel dough more moist especially with the added spices that tend to dry out dough.
• Ginger: I like a lot of spice in my carrot cake but feel free to omit or use ginger powder.
• Bread flour: Use bread flour with a protein content of 15% or more.
• Spices: cinnamon, nutmeg, cloves, all spice, cardamom
• Salt
• Active dry yeast

How to Make Filled Bagels

These carrot cake bagels are a beginner friendly since the fillings are mostly dried fruit and thick cream cheese. The process is the same as Basic Japanese Style Bagels recipe.

After making the dough and giving it a long proof, they’re divided and then rested for a bit to allow the gluten to relax. This will make it easier to roll out.

1. Roll out the dough into a 13 x 20 cm rectangle. It doesn’t have ton be perfect, but the more even the easier it is to roll.
2. Place filling on the upper part of the dough, making sure not to overstuff. Anywhere from 12-20 grams of cream cheese or cream and 12-15 grams total of nuts and dried fruit. Taking the top edge, bring it down to cover the filling and seal tightly. Continue to roll down, sealing the end of each roll. Pinch the seam tightly on the last roll. Flatten the right side of the log and bring the other end over. Pinch to seal the end. 
3. Spray water over or cover with a damp cloth and allow it to proof for 20-30 minutes, or until puffy. 
4. Pre-heat oven to 218 C / 425 F halfway through proofing. 
5. Bring a pot of water to a boil and add some molasses or sugar. Once the temperature reaches 85 C / 185 F, boil each side of the bagel for 10-15 seconds. Using a slotted spoon, remove the bagels and transfer to a prepared baking tray. Bake for 20-25 minutes or until deeply golden brown.
6. Remove from oven and transfer to a wire rack. Serve warm or allow it to completely cool and then add toppings as desired. Serve and enjoy!

Ways to Serve

You can serve these carrot cake bagels as they are since they’re filled! Depending on what you fill them with, you can slice them in half and add some sweetened cream cheese to make a carrot cake bagel sandwich.

Enjoy!! If you make this Carrot Cake Bagel recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you 😁!

Carrot Cake Bagels

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5 from 2 reviews

• Author: Lisa Kitahara

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Description

These carrot cake bagels are soft, chewy, and packed with all flavours and textures of carrot cake! It starts with a very carrot-forward spiced dough and then stuffed with carrot cake, cream cheese cream, raisins, walnuts and dried cranberries.

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Ingredients

Units MUS Scale 1x2x3x

Carrot Cake Bagels

• 170 g carrots, shredded
• 140–150 ml water
• 1 1/2 tbsp (22 g) light brown sugar
• 2 1/2 tsp (13 ml) oil
• 1 tsp fresh minced ginger
• 432 g bread flour
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp all spice
• 1/4 tsp cardamom
• 8 g salt
• 2.5 g active dry yeast

Filling

• cream cheese or any milky cream of choice
• raisins
• cranberries
• toasted walnuts, chopped

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Instructions

1. Add all the ingredients into a bread machine and run it on dough kneading cycle (about 20 minutes). If using a standmix, add all the ingredients to the bowl and mix using the hook attachment. Knead on low for 3 minutes until the flour absorbs most of the water. Increase the speed to the next lowest (2) and mix for 6-8 minutes, or until the dough comes together entirely. This dough will not be super smooth nor pass a window plane test. The dough should feel moist but not so too wet and sticky. 
2. Place into a plastic bag or large air tight container and refrigerate overnight (8-24 hours).
3. Remove from the fridge and let the dough return to 17 C / 63 F. Divide the dough into 6 equal portions (about 120-122 g each). Roughly shape into a log and rest for 20 minutes to allow the dough to relax.
4. Roll out the dough, into a rectangle. Place filling on the upper part of the dough (refer to images), making sure not to overstuff. Anywhere from 12-20 grams of cream cheese or cream and 12-15 grams total of nuts and dried fruit. Taking the top edge, bring it down to cover the filling and seal tightly. Continue to roll down, sealing the end of each roll. Pinch the seam tightly on the last roll. Flatten the right side of the log and bring the other end over. Pinch to seal the end. 
5. Spray water over or cover with a damp cloth and allow it to proof for 20-30 minutes, or until puffy. 
6. Pre-heat oven to 218 C / 425 F halfway through proofing. 
7. Bring a pot of water to a boil and add some molasses or sugar. Once the temperature reaches 85 C / 185 F, boil each side of the bagel for 10-15 seconds. Using a slotted spoon, remove the bagels and transfer to a prepared baking tray. Bake for 20-25 minutes or until deeply golden brown.
8. Remove from oven and transfer to a wire rack. Serve warm or allow it to completely cool and then add toppings as desired. Serve and enjoy!