Cream Cheese Stuffed Banana Carrot Cake
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 35 mins
-
Servings
10 to 12 servings
-
Calories
712 kcal
-
Course
Dessert
Cream Cheese Stuffed Banana Carrot Cake
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Cream Cheese Stuffed Banana Carrot Cake is a showstopper! It's a mashup of banana bread, carrot cake and cheese cake all in one amazing dessert!
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Ingredients
Cake
- 2 cups all purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar firmly packed
- 4 eggs
- 1 ½ cups finely grated carrots
- 1 cup drained canned crushed pineapple in juice
- ½ cup mashed ripe banana
- ¾ cup Chopped Pecans
Cream Cheese Filling
- 8 oz. cream cheese softened
- ½ cup granulated sugar
- 1 egg
- 1 tsp fresh lemon juice
- 1 tsp vanilla extract
- 3 tbsp all-purpose flour
Cream Cheese Glaze
- 4 oz. cream cheese softened
- 2 tbsp butter softened
- 2 tbsp milk
- 2 tsp fresh lemon juice
- 1 tsp vanilla extract
- 2 cups powdered sugar
- ¼ cup toasted chopped pecans
Instructions
Cake
- preheat oven to 350 degrees F
- butter and flour a bundt pan and set aside
- in a medium mixing bowl sift flour, cinnamon, baking soda and salt together and set aside
- using the whisk attachment of a stand mixer combine oil, granulated sugar and brown sugar together
- add in eggs one at a time until well blended
- pour in the mashed banana
- stir in the dry ingredients and then remove bowl from mixer
- using a spoon add carrots, pineapple and pecans until well mixed
Cream Cheese Filling
- whisk together the cream cheese and granulated sugar until light and fluffy
- add in the egg, lemon juice, vanilla and flour and beat for 1-2 minutes
- pour three cups of the cake batter into the cake pan evenly
- spoon the cream cheese filling into the center of the cake batter, making a ring. Be sure that the cream cheese filling doesn't touch the outside or inside of the bundt pan. See picture in post*.
- carefully pour remaining cake batter over the top of the cream cheese mixture
- bake for 45 minutes then cover with foil and bake at 325 degrees F for 25-30 minutes or until a toothpick inserted comes out clean.
- allow cake to cool for 10 minutes in pan then invert onto a cooling rack and allow to cool completely
Cream Cheese Glaze
- whisk together the cream cheese and butter until smooth
- pour in the milk, lemon juice and vanilla
- slowly add the confectioners' sugar and beat for 2-3 minutes until very smooth
- place in fridge for 10 to 15 minutes
- pour the glaze over the top of the cooled cake and top with the chopped pecans
- enjoy!
Notes
- *
Nutrition Information
Show Details
Calories
712kcal
(36%)
Carbohydrates
113g
(38%)
Protein
9g
(18%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Cholesterol
125mg
(42%)
Sodium
460mg
(19%)
Potassium
353mg
(10%)
Fiber
3g
(12%)
Sugar
87g
(174%)
Vitamin A
3890IU
(78%)
Vitamin C
8.1mg
(9%)
Calcium
102mg
(10%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 10to 12 servings
Amount Per Serving
Calories 712 kcal
% Daily Value*
| Calories | 712kcal | 36% |
| Carbohydrates | 113g | 38% |
| Protein | 9g | 18% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 125mg | 42% |
| Sodium | 460mg | 19% |
| Potassium | 353mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 87g | 174% |
| Vitamin A | 3890IU | 78% |
| Vitamin C | 8.1mg | 9% |
| Calcium | 102mg | 10% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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