Carrot Cake Brioche:

.90 cup (220g) whole milk, lukewarm

2 1/4 tsp active dry yeast

4 Tbsp (50g) dark brown sugar

3.9 cups (565g) all-purpose flour

1 tsp salt

1 1/2 tsp cinnamon

1/2 tsp ginger

1/2 tsp cardamom

3/4 cup (120g) finely shredded fresh carrot, gently wrung out in a paper towel or patted dry

1 tsp vanilla bean paste

2 eggs, at room temperature, lightly beaten

.40 cups (90g) unsalted butter, at room temperature

 

Dulce de Leche Filling:

pinch of salt

1 14oz can Eagle Brand® Sweetened Condensed Milk

2 1/2 tsp cinnamon

1 tsp cardamom

1/2 tsp ginger

1/2 tsp vanilla bean paste

2 1/2 cups chopped walnuts

 

Cream Cheese Filling:

1/2 cup unsalted butter, at room temperature

1 cup cream cheese, at room temperature

2 cups powdered sugar, sifted

1/2 tsp salt

1/2 tsp vanilla bean paste