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Peas and Carrots Smash Cake
Peas and Carrots Smash Cake
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Prep Time:
45 minutes
Total Time:
2 hours
Wholesome smash cake featuring banana-infused batter, creamy carrot and yogurt frosting, and colorful pea topping for baby's first sweet treat.
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
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pans). Grease only the bottom of an 8x4-inch loaf pan with shortening or cooking spray and line each of 18 regular-size muffin cups with paper baking cups.
  • In a large bowl, blend cake mix, bananas, oil, water, and eggs using an electric mixer on low for 30 seconds. Increase speed to medium and beat for 2 minutes until smooth, remembering to scrape the bowl occasionally. Pour 1 3/4 cups of batter into a loaf pan and divide the remaining batter into muffin cups.
  • Bake the loaf cake for 35 to 40 minutes and cupcakes for 18 to 23 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool for 10 minutes before removing them from the pans onto a cooling rack. Let them cool completely for about 30 minutes. For easier handling, refrigerate or freeze the loaf cake for 30 to 60 minutes, or until firm.
  • In a small bowl, use an electric mixer on medium speed to blend cream cheese and yogurt until smooth and creamy. Mix in baby food until fully incorporated.
  • Trim the top off the loaf cake. Use a 3-inch biscuit cutter to cut out 2 rounds from the loaf cake. Place one round cake cut side up on a plate. Spread the cut side with cream cheese frosting and then top it with the remaining round cake, cut side down.
  • Spread the cream cheese frosting over the sides and top of the cake, then adorn with peas for a unique touch.
  • Frost cupcakes with any leftover frosting. Keep cake and cupcakes in the refrigerator with a loose cover.

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