Hello lovelies, now it's nearly time, the Easter weekend is here and I have a suitable recipe for you: Babka with carrot filling. In addition to my carrot cake with cream cheese frosting here, the classic version, I wanted to create another recipe with carrots. Because hardly anything reminds me of Easter as much as carrots. So a braided yeast bun came to life with a nuts and carrot filling. If a carrot cake and a nut bun had a baby, then it would be this Babka with carrot filling.

The recipe is quick to make, great to prepare and fits perfectly to an Easter breakfast or brunch. The filling makes the yeast bun very juicy and you can hardly taste the carrots. Hazelnuts and marzipan provide a fine nut aroma and a hint of cinnamon is a must.

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Here is the recipe for Babka with carrot filling:

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5 from 1 vote

Babka with carrot filling

A delicious Babka filled with juicy carrots and nuts. Perfect for your Easter brunch. 
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
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  • 50 gr 1/4 cup raw cane sugar 
  • 1/2 yeast cube approx. 20 gr (0.7 oz.) 
  • 300 gr 1 ¼ cup plant-based milk (soy works best)
  • 500 gr 4 cups flour (e.g. 300 gr/2 ½ cup wheat, 200 gr/1 ½ cup spelt)
  • 1/2 tsp salt 
  • 2 Tbsp soy curd or soy yogurt 
  • 2 carrots approx. 120 gr/4 oz.
  • 50 gr 1.8 oz. marzipan
  • 100 gr 1 cup ground hazelnuts
  • 2 tsp cinnamon 
  • 50 gr 1/4 cup margarine 
  • 2 Tbsp coconut blossom sugar
  • 2-3 Tbsp raisins optional


  • Gently warm up the milk, it shouldn’t be hot 
  • Stir in sugar and yeast until everything is dissolved 
  • Now add flour, salt and curd/yogurt and knead everything to a smooth dough
  • Cover the bowl and allow the dough to rise for approx. 1-2 hours, until the volume has doubled 
  • Finely grate the carrots 
  • Melt the margarine, cut the marzipan into small pieces and mix all ingredients 
  • If you like you can add raisins to it 
  • Preheat the oven to 180°C (356°F) 
  • Place the dough on a floured work surface, knead once again and cut into 2 pieces 
  • Roll out each part to a rectangle
  • Spread the filling on top and roll up the dough
  • Braid together and cut the dough lengthwise 3 times at the top
  • Put into a greased loafpan (approx. 26-30 cm/10-12”)
  • Allow to rise another 20-25 minutes
  • Bake for 30-40 minutes
  • Coat with frosting made from powdered sugar and lemon juice and sprinkle with chopped pistachios

I decided to use a frosting and pistachios as decoration. Since the braided yeast bun itself doesn’t contain much sugar, it was delicious. You can also make the frosting with birch sugar. If you like to serve the bun as a breakfast bread, leave out the frosting so you can coat it with something else.

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Yeast pastry is definitely one of our favorite cakes, we like simple braided buns but also all sorts of fillings, which can be combined in many ways. You can let your imagination run wild. You usually have the ingredients for a yeast dough at home and it's just done quickly.

Will you have an Easter brunch? Then you should definitely serve this tasty braided yeast bun with carrot filling or the carrot cake with cream cheese frosting – or preferably both! And if you are still looking for more inspiration, I have a whole Easter brunch here on the blog, with recipes for a quiche, a sweet lamb, another cake, mini pancakes and much more!

Love, Verena

This post is also available in: deutsch

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