Peas and Carrots Smash Cake

Peas and Carrots Smash Cake
120 min.
24
142kcal

Suggestions


Introducing the delightful Peas and Carrots Smash Cake, a whimsical dessert that is sure to bring a smile to both kids and adults alike! This unique cake combines the sweetness of ripe bananas and the creamy richness of cream cheese frosting with a playful twist—yes, it features peas and carrots! Perfect for birthday parties, baby showers, or any festive gathering, this cake is not only visually appealing but also surprisingly delicious.

With a preparation time of just 120 minutes, you can whip up this charming treat that serves 24 people, making it an ideal choice for larger celebrations. Each slice is a delightful 142 calories, allowing you to indulge without the guilt. The combination of flavors and textures—from the moist banana cake to the creamy frosting—creates a delightful experience for your taste buds.

What sets this cake apart is its fun and unexpected ingredients. The addition of strained carrots baby food and sweet peas not only adds a pop of color but also infuses the cake with a subtle sweetness that complements the other flavors beautifully. Whether you're looking to impress your guests or simply want to try something new, the Peas and Carrots Smash Cake is a must-try recipe that will leave everyone talking long after the last slice is gone!

Ingredients

  • box cake mix yellow
  • cup banana very ripe mashed (2 medium)
  • 0.5 cup vegetable oil 
  • 0.3 cup water 
  •  eggs 
  • oz cream cheese softened
  • oz vanilla yogurt french yoplait®
  • tablespoons baby carrots 
  • 0.3 cup peas sweet frozen cooled cooked

Equipment

  • bowl
  • oven
  • wire rack
  • loaf pan
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 18 regular-size muffin cups.
  2. In large bowl, beat cake mix, bananas, oil, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth.
  3. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.
  4. Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
  5. In small bowl, beat cream cheese and yogurt with electric mixer on medium speed until creamy and smooth. Stir in baby food until well blended.
  6. Trim rounded top off loaf cake. Using 3-inch biscuit cutter, cut 2 rounds from loaf cake.
  7. Place one round cake cut side up on plate.
  8. Spread cut side with cream cheese frosting. Top with remaining round cake, cut side down.
  9. Frost sides and top of cake with cream cheese frosting. Decorate with peas.
  10. Use remaining frosting to frost cupcakes, if desired. Store cake and cupcakes loosely covered in refrigerator.

Nutrition Facts

Calories142kcal
Protein7.21%
Fat33.91%
Carbs58.88%

Properties

Glycemic Index
5.25
Glycemic Load
0.89
Inflammation Score
-3
Nutrition Score
3.6156521724618%

Flavonoids

Catechin
0.38mg
Kaempferol
0.01mg

Nutrients percent of daily need

Calories:141.7kcal
7.08%
Fat:5.4g
8.31%
Saturated Fat:2.63g
16.46%
Carbohydrates:21.09g
7.03%
Net Carbohydrates:20.53g
7.46%
Sugar:11.62g
12.91%
Cholesterol:30.36mg
10.12%
Sodium:200.69mg
8.73%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.58g
5.16%
Phosphorus:100.87mg
10.09%
Vitamin A:430.1IU
8.6%
Calcium:71.17mg
7.12%
Vitamin B2:0.12mg
6.95%
Folate:21.59µg
5.4%
Selenium:3.6µg
5.14%
Vitamin B1:0.06mg
4.24%
Manganese:0.07mg
3.49%
Iron:0.61mg
3.42%
Vitamin B6:0.06mg
3.09%
Vitamin B3:0.6mg
3.01%
Vitamin K:3.1µg
2.95%
Vitamin B5:0.29mg
2.86%
Vitamin E:0.42mg
2.81%
Fiber:0.56g
2.24%
Potassium:76.15mg
2.18%
Vitamin B12:0.13µg
2.15%
Magnesium:7.19mg
1.8%
Zinc:0.27mg
1.78%
Copper:0.03mg
1.59%
Vitamin C:1.25mg
1.52%