Brioche Carrot Cake with thermomix

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24 December, 2025

Recipe from our friend and collaborator Luz Maria Lagoa.
I present to you the detailed and ready-to-follow version of this delicious Brioche Carrot Cake, fluffy and with a creamy cheese and white chocolate filling.

A hybrid brioche-cake: enriched brioche-type dough with grated carrot and a cheese and white chocolate frosting that provides softness and a citrus touch. Ideal for sharing.

Brioche Carrot Cake with thermomix

INGREDIENTS

- 🌾500 g strong flour
- 🧂Pinch of salt
- 🧪16 g fresh yeast
- 🥛175 ml milk (warm to dilute the yeast)
- 🥚1 egg
- 🧈45 g butter (TA)
- 🥕150 g grated carrot
- 🍯45 g honey
- 🍚90 g sugar
- 🌸8 ml orange blossom aroma

- 🍫80 g white chocolate
- 🧈70 g butter (TA) — for the frosting
- 🧀380 g cream cheese (cold from the refrigerator)
- 🍊35 ml orange juice
- 🍬50 g powdered sugar
- 🥛300 ml whipping cream

🥣Beaten egg for brushing
✨Sugar moistened with anise (to sprinkle)

PREPARATION

Peel and chop the carrots; grate or grind them 6 s, V-5 (if you use a robot). Reserve the grated carrot.

Temper the milk and dissolve the fresh yeast in it. In the bowl of the mixer, put all the dry and liquid ingredients except the butter (flour, salt, sugar, honey, egg, yeasted milk, grated carrot and orange blossom aroma). Knead 10 s V-4 (or mix until integrated).

Let the dough rest for 20 minutes so that the flour can hydrate well.

Add the butter in small cubes and knead with a hook (or V-spike) until the dough completely absorbs it.

Perform 3–4 kneadings of 2 minutes each, leaving 5 minutes of rest between each kneading. Pour the dough into a lightly greased bowl, cover and let it rise until almost doubled.

Degas the dough by kneading by hand for 1 minute to remove excess air. Weigh and divide the dough into 8 equal portions.

Roll each portion, cover and let rest for 10 minutes. Then, stretch each ball and form a curl of approx. 38–40 cm (if the dough shrinks, let it rest covered for 10 minutes and continue).

With the curlers, form the braids or the desired shape. Place on the tray, cover and let rise for approx. 50 minutes (until they have grown noticeably).

Preheat the oven to 170°C (up and down heat). Brush the braids with beaten egg and sprinkle with sugar moistened with anise.

Bake ~25 minutes, until golden and cooked through. Turn off the oven and let it cool on a rack.

Prepare the cheese frosting: chop the white chocolate and crush it briefly (8 seconds, V-8) and lower the remains into the blades. Add the butter and heat/mix 1 min at 50°C, V-3. Add the cold cream cheese, orange juice and powdered sugar; mix 30 s V-3. Lower the rest and cook for 30 more seconds at V-4 until you obtain a homogeneous cream. Fill a sleeve and reserve in the refrigerator.

Whip 300 ml of cream until firm and store in the refrigerator. When filling, open each braid in half and fill with half of the frosting and the other half of the cream (or adjust proportions to taste).

Presentation and conservation: once filled, put the lids on, decorate if desired with a little more cream or orange zest. Keep cold for a few hours; consume within 2–3 days preferably.

All that’s left to do is enjoy — bon appetit!

Recipe by Jesus