Autumn Harvest Carrot Cake with Vanilla Bean Sour Cream Frosting

As the crisp autumn breeze begins to carry the scent of falling leaves and warm spices, there’s no better way to celebrate the season than with a dessert that perfectly embodies the essence of fall. Imagine this: a moist, spiced carrot cake, enhanced with the deep flavors of cinnamon, nutmeg, and fresh ginger. Each bite is a delightful mix of warmth and earthiness, complemented by the subtle tang of sourdough and the soft sweetness of dried pineapple. Topped with a velvety vanilla bean-sour cream frosting, this cake has an inviting aroma that fills the kitchen with pure, comforting bliss.

This Autumn Harvest Carrot Cake is more than just a dessert; it’s a moment to slow down and savor the season. With its rustic charm, this cake is perfect for intimate gatherings, cozy evenings by the fire, or a special treat to share with friends and family. The rich flavors of fall come together beautifully in this recipe, creating a cake that feels both familiar and indulgent. The ingredients blend harmoniously, each adding its own depth and character, making every slice a truly satisfying experience.

For the Spiced Carrot Cake

Ingredients:

• 1/2 cup dried pineapple
• 2 1/2 cups whole wheat or all-purpose flour (organic stone-ground preferred)
• 1 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 cup melted butter (preferably grass-fed)
• 1/2 cup olive oil
• 1 1/2 cups sugar
• 1 tablespoon pure vanilla extract
• 1 tablespoon freshly grated ginger
• Zest of one orange
• 4 large eggs
• 3/4 cup sourdough starter (optional, but adds wonderful texture and depth)
• 3 cups finely grated carrots

Instructions:

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch springform pan, making sure every edge is covered for easy cake removal.

2. Soak the Pineapple: In a small, heatproof bowl, add 1/2 cup of dried pineapple and pour enough boiling water to just cover it. Set aside to soften and infuse the cake with a hint of tropical sweetness.

3. Combine the Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Sift the mixture to ensure a light, airy texture.

4. Mix the Wet Ingredients: In a large mixing bowl, cream together the melted butter, olive oil, sugar, vanilla extract, freshly grated ginger, and orange zest until smooth and well combined. Beat in the eggs, one at a time, mixing thoroughly after each addition until the mixture is light and silky.

5. Add the Sourdough Starter: Stir in the sourdough starter (if using) to the wet ingredients, which will give the cake a lovely depth of flavor and soft crumb.

6. Combine Wet and Dry Ingredients: Gradually fold the flour mixture into the wet ingredients, stirring until just combined. Drain the pineapple (reserving the liquid for another use, like a delicious cocktail or smoothie), and fold it into the batter along with the grated carrots.

7. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 45 minutes, or until a knife inserted in the center comes out clean. The cake should be golden-brown with a delightful aroma. Allow it to cool completely before frosting.

For the Vanilla Bean Sour Cream Buttercream

Ingredients:

• 1 pound unsalted butter, softened (grass-fed preferred for a richer flavor)
• 1 cup sour cream, at room temperature
• 2 cups powdered sugar
• 1 tablespoon vanilla bean paste

Instructions:

1. Whip the Butter and Sour Cream: In a large bowl, beat the softened butter and sour cream on medium speed until light, fluffy, and creamy.

2. Add the Sugar: Gradually add in the powdered sugar, put whipping on low speed while adding powdered sugar, pausing to scrape down the bowl. Whip constantly to avoid clumps and ensure a smooth consistency.

3. Add the Vanilla: Finally, add the vanilla bean paste and whip for another minute until fully incorporated. The frosting should be smooth and luxuriously creamy, flecked with tiny vanilla bean seeds for extra flavor and visual appeal.  

Assembly

1. Layer the Cake: Once the cake is completely cool, gently slice it in half horizontally to create two layers. Place the bottom layer on your serving plate or cake stand, and spread a generous amount of frosting over it, smoothing it to the edges.

2. Frost the Cake: Place the second layer on top and use the remaining frosting to cover the top and sides of the cake. For a rustic look, use an offset spatula to create textured swirls, or keep it smooth for a classic finish.

3. Garnish (optional): Add a sprinkle of freshly grated nutmeg, a light dusting of cinnamon, or a scattering of edible flowers to complete the look.

Serving

Slice yourself a piece of this autumn masterpiece and savor each bite. The spiced carrot cake is incredibly moist, with bursts of ginger, citrus, and cinnamon, while the frosting is rich, tangy, and aromatic with real vanilla bean. This Autumn Harvest Carrot Cake is truly a celebration of the season's finest flavors. Enjoy!

As you take your first forkful of Autumn Harvest Carrot Cake, let the cozy flavors of autumn fill your senses and bring a smile to your face. Whether you’re sharing this cake with loved ones or simply treating yourself, each bite is a reminder of the season’s beauty and bounty. This cake’s simple yet elegant flavors are sure to become a cherished tradition, making every gathering a bit warmer, every moment a bit sweeter.

Recipe Creator:

Many thanks to Becky from Rise Bakery who developed this stunning Autumn Harvest Carrot Cake with Vanilla Bean Sour Cream Frosting recipe.