CREAM CHEESE STUFFED BANANA CARROT CAKE

CREAM CHEESE STUFFED BANANA CARROT CAKE
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INGREDIENTS

Cake

  • 2 cups all purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup brown sugar, firmly packed
  • 4 eggs
  • 1 1/2 cups finely grated carrots
  • 1 cup drained canned crushed pineapple in juice
  • 1/2 cup mashed ripe banana
  • 3/4 cup chopped pecans

Cream Cheese Filling

  • 8 oz. cream cheese, softened
  • 1/2 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 confectioners’ sugar
  • 1/4 cup toasted chopped pecans

Steps

Cake

  1. 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
  2. add in eggs one at a time until well blended
    pour in the mashed banana
  3. 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

  1. 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
  2. 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*.
  3. carefully pour remaining cake batter over the top of the cream cheese mixture
  4. 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

  1. whisk together the cream cheese and butter until smooth
  2. pour in the milk, lemon juice and vanilla
    slowly add the confectioners’ sugar and beat for 2-3 minutes until very smooth
  3. place in fridge for 10 to 15 minutes
  4. pour the glaze over the top of the cooled cake and top with the chopped pecans
    enjoy!

 

source 01recipes

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