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!

Lisa’s Recipe Tips

  1. Use a scale: Use a scale to weigh all of your ingredients as carrots vary in sizes and everyone measures flour differently.
  2. Rehydrate your dried fruit: Soak your dried fruit overnight for plump and juicy raisins and cranberries. They taste so much better! You can even soak them in a bit of rum for a boozy-touch.
  3. Start with less water: Carrots vary a bit in water content so always start with the lesser amount. Add a bit at a time until the dough is just moist.
  4. Seal the end seam after each role: To prevent the bagels from exploding, make sure to seal each roll tightly, especially the last one!

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.

How do I store and reheat carrot cake bagels?

Once completely cooled, place them in a freezer safe bag and keep frozen for up to 3 months. To reheat, let them thaw at room temperature and then either steam them in a steamer basket for 2-3 minutes and/or toast them in a toaster oven for 2-3 minutes until crispy again!

What else can I stuff these bagels with?

You can stuff them with whatever you like! I’ve stuffed them with actual carrot cake and cheesecake. Dried pineapples, pecans, coconut flakes are just a few more examples.

Why did my bagel filling explode?

They may have exploded from not sealing the ends enough, over proofing or under proofing.

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 😁!

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Carrot Cake Bagels


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5 from 1 review

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.


Ingredients

Units Scale

Carrot Cake Bagels

  • 170 g carrots, shredded
  • 140150 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

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!
Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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1 Comment

  1. These were fun and surprisingly easy to make! I’ve never made bagels before, but I’ll be making these again!