Bayou Harvest Cake

Makes: one9-inch round or 8x8 (or 12 cupcakes)

Prep Time: 20 minutes

Bake Time 35-40 minutes

• 1 cup pumpkin purée (not pumpkin pie filling)
• 1 cup grated carrot (packed)
• 1/2 cup neutral oil (canola or vegetable)
• 1/2 cup brown sugar (light or dark)
• 1/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp molasses (optional, but gives it depth)
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp cloves
• 1/3 cup chopped toasted hazelnuts (plus more for garnish)

 For the Bourbon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 1/2 cups powdered sugar
• 1 tsp vanilla extract
• 1 tbsp bourbon (or maple syrup if preferred)
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line your pan or cupcake tin.
2. In a large bowl, whisk together pumpkin, grated carrot, sugars, oil, eggs, vanilla, and molasses until smooth.
3. In a separate bowl, whisk flour, baking powder, baking soda, salt, and spices.
4. Add dry ingredients to the wet and stir gently until just combined. Fold in hazelnuts.
5. Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
6. Cool completely before frosting.

How to Toast Hazelnuts:

1. Preheat your oven to 350°F (175°C).
2. Spread hazelnuts in a single layer on a baking sheet — no oil needed.
3. Bake for 8–10 minutes, shaking the pan halfway through. You’ll know they’re done when they smell nutty and golden and the skins start to peel.
4. Optional: If your hazelnuts have skins, wrap them in a clean kitchen towel and rub gently to remove most of the skins (they’ll flake off).
5. Let them cool, then roughly chop for the cake and garnish.

Frosting Time:

1. Beat cream cheese and butter together until smooth and fluffy.
2. Add powdered sugar 1/2 cup at a time, mixing well after each addition.
3. Stir in vanilla, bourbon (or maple), and a pinch of salt.
4. Slather generously onto your cooled cake. Top with more toasted hazelnuts for crunch.

From My Kitchen to Yours:

Whether you’re like me and believe spooky season starts on July 5th, or you’re just craving a cake that tastes like cozy Southern porch nights, the Bayou Harvest Cake is your new go-to.

Tag me if you make it! I want to see your creations (and your best attempts not to eat the frosting with a spoon).

Optional:

• Make It a Layer Cake: Double the cake recipe and stack it high!