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Peas and Carrots Smash Cake

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  • Prep 45 min
  • Total 2 hr 0 min
  • Servings 24
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If you’re looking to sneak some fruits and veggies into baby’s first sweet treat, this round smash cake is your best bet. Mix bananas in to the batter and combine pureed carrots, cream cheese and yogurt for the frosting. Top the cake with peas for a precious pop of color.
By Betty Crocker Kitchens
Updated Feb 21, 2016
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 cup mashed very ripe bananas (2 medium)
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 3 eggs
  • 1 package (8 oz) cream cheese, softened
  • 1 container (6 oz) Yoplait® Original yogurt French vanilla
  • 3 tablespoons strained carrots baby food
  • 1/4 cup frozen sweet peas, cooked, cooled

Steps

  • 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. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.
  • 3
    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.
  • 4
    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.
  • 5
    Trim rounded top off loaf cake. Using 3-inch biscuit cutter, cut 2 rounds from loaf cake. Place one round cake cut side up on plate. Spread cut side with cream cheese frosting. Top with remaining round cake, cut side down.
  • 6
    Frost sides and top of cake with cream cheese frosting. Decorate with peas.
  • 7
    Use remaining frosting to frost cupcakes, if desired. Store cake and cupcakes loosely covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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