Carrot Cake Monkey Bread
Carrot Cake Monkey Bread brings all of the flavors from the classic Easter dessert into a delicious shareable pull apart treat for everyone!
Equipment
- Stand Mixer
- Mixing Bowls
- Measuring Cups and Spoons
- Digital scale optional
- Bundt pan
- Saucepan
Ingredients
Dough:
- 3/4 cup whole milk
- 6 tablespoons unsalted butter
- 4 1/2 - 5 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 (1 sleeve) instant dry yeast
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon fresh ground nutmeg
- 1/4 teaspoon ground all-spice
- 1/4 teaspoon ground cloves
- 1 tablespoon orange zest
- 1 teaspoon salt
- 1 1/2 cups grated carrot (about 2 medium carrots)
- 2 large eggs
- 1/2 cup raisins
Coating:
- 4 tablespoons unsalted butter melted
- 3/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup walnuts finely chopped
Caramel:
- 6 tablespoons unsalted butter
- 3/4 cup packed light brown sugar
- Pinch of salt
- 1 teaspoon vanilla extract
Icing:
- 2 ounces cream cheese softened
- 1 cup powdered sugar
- pinch of salt
- 1 teaspoon vanilla extract
- 1 - 2 tablespoons whole milk
Instructions
- To make the dough, place the milk and butter in a saucepan and heat until the butter is just melted. Set to the side and allow to cool to room temperature.
- In the bowl of a stand mixer, fitted with the dough hook attachment, combine 4 1/2 cups of flour, sugar, yeast, spices, orange zest, and salt. Stir in the shredded carrots and raisins. Add the cooled milk mixture along with the eggs. Mix until the dough comes together, adding as much of the remaining 1/2 cup flour as needed to pull away from the sides of the bowl. Increase the speed and knead on high for 5 to 10 minutes until soft and smooth. Transfer to a lightly oiled bowl, cover loosely with plastic wrap and a damp kitchen towel and allow to rise in a warm spot until doubled in size, about 1 hour.
- Meanwhile, prepare the coating by placing the melted butter in a shallow dish. In a separate dish, combine the brown sugar, cinnamon and walnuts. Set both aside.
- Once the dough has risen, transfer to a lightly floured work surface. Separate into about 40 to 50 pieces, weighing about 25g each. Roll into smooth balls. Dip each into the melted butter and then roll around in the cinnamon sugar mixture. Place the coated ball pieces into a well-greased bundt pan, piling them on top of each other. Cover loosely with plastic wrap and a damp kitchen towel. Allow to rest in a warm spot until slightly risen, about 45 minutes.
- Meanwhile, preheat oven to 350°F. To make the caramel, melt the butter in saucepan and whisk in the brown sugar and salt and cook, stirring often, until the bubbly and the sugar has melted. Remove from the heat and whisk in the vanilla.
- Once the dough has risen, carefully pour the caramel over the top. Place on a baking sheet to catch any drips and bake until well risen and golden brown, about 40-45 minutes. Remove from the oven and carefully loosen the bread from the edges using a skewer or butter knife. Allow to cool in the pan for 20 minutes. Then invert onto a serving plate or platter and allow to sit for 5 minutes before removing the tin completely.
- To make the glaze, beat the cream cheese until smooth. Stir in the powdered sugar, salt, vanilla and enough milk to create a pourable but somewhat thick glaze. Drizzle over the top of the bread and sprinkle with chopped walnuts. Serve warm and enjoy!