Spiced Carrot Cake mini Bagels
I know - I don't know how, who, when, where or why. But it happened.
And they're oh so delicious and so cute! They're perfect for a quick treat! And with that cream cheese....oh my. It really tastes like carrot cake.
This dough....it sticky so beware.
But that's because of the carrots. They add a lot of moisture to these bagels - which is also why it takes a bit of time to get these babies cooked all the way but trust me - so worth it.
These are also a great way to get your children to eat veggies! You can hide almost any veggie in here....sweet potato, zucchini, CARROTS....and they'll never know.
So - oil your hands just a bit after the dough has risen, oil or water helps not get your hands stuck to the dough....and form into mini bagels!
They're just too adorable.
I love how you can see the carrot immediately.
I didn't budge on the carrots, if anything I would have used more! But don't go overboard. 4 is the perfect amount for this recipe - otherwise the dough will be way too wet.
It smells so "fall-like" in your kitchen when you are done baking them.
This would be perfect for fall time! Easter brunch...Mother's Day....right now.
And then the cream cheese, please do not forget this part! It really is the icing to "this cake" bagel.
Carrot Cake Bagel:
1 heaping teaspoon of active dry yeast (about half a packet)
1 tsp sugar
¾ c very warm water
4 medium carrots peeled and grated
1 Tbs brown sugar + 1 Tbs white sugar
¼ tsp vanilla extract
½ tsp cinnamon
Pinch of ground nutmeg
Pinch of ground ginger
1 ½ c all-purpose flour (add a little more if batter still sticks to the sides of bowl when kneading)
Cream Cheese Frosting Spread:
½ block of room temp cream cheese
1 Tbs granulated Sugar
1/8 tsp vanilla extract
With a stand mixer with dough hook attachmen or by hand in a large bowl, combine the yeast, 1 tsp of white sugar and warm water and let stand for 10 minutes until frothy.
Meanwhile shred your carrots, using a food processor or hand grater.
When yeast is ready, add in the shredded carrots, brown sugar, white sugar, vanilla, cinnamon, nutmeg and ginger. Mix for 1 minute then add in all of the flour.
Knead until JUST combined. You don’t want to see any flour though and you don’t want your dough sticking to the sides of your bowl. The dough will be sticky, but not sticky enough to stick to the sides of the bowl – just to your hands.
Coat the dough ball with canola oil and let rest for 1 hour.
After an hour, the dough will rise a bit and now time to form, boil and bake!
Fill a large pot with water and bring to a slow boil and preheat your oven to 425 degrees.
Line a baking sheet with parchment paper.
Gently dump your carrot dough onto lightly floured counter. Section the dough into 8 pieces.
Take each pieve and roll into a ball, pinching at the bottom and poke your finger right in the center, stretching a bit to make a bagel shape then place on the parchment lines baking sheet and repeat until all are done.
Drop bagels into boiling water, the dough will sink – wait until they float and they are ready. About 1-2 minutes.
Place the bagel back onto the parchment lined baking sheet and repeat until all are done. (If pot is big enough you can do all 8 at once)
Bake your bagels for 35 -50 minutes. These take quite some time because the batter is so sticky. Bake until golden browned ontop.
Meanwhile mix up your cream cheese with sugar and vanilla, set aside.
When bagels are done, Slice in half and spread with cream cheese and ENJOY!!!!!!!