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!
I have a friend with an incredible blog, called Carlsbad Cravings. Jen is a writer here on Real Housemoms too and I’m a huge fan of her stuff! Not only that, but I’m a huge fan of her as a person too!!! She is the sweetest, most caring person ever! She’s totally my role model! She made a Cream Cheese Stuffed Carrot Cake last year that I’ve been dreaming of forEVER! I decided that I wanted to make my own versions. I decided to make Cream Cheese Stuffed Banana Carrot Cake. I wanted to include banana in my cake because it would totally taste amazing, and it does, but also because in my mind if I add banana it becomes perfectly acceptable to eat at breakfast or brunch!
The cake looks like a lot of work but it really isn’t! It’s super simple to make and worth every single step! You’re really just making a super simple cake and then mixing up a bit of cheesecake batter to spoon in the middle. It’s not had and everyone will think you’re a genius! I think this cake would be the perfect addition to your Easter brunch but I can see us having it all spring and summer long! It’s so amazing and I’m in LOVE! It reminds me of our Carrot Cake Muffins with Cream Cheese Filling! This is a total win in my book! Thanks Jen for the inspiration!!
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 granulated 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 powdered sugar
- 1/4 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
Jen @ Carlsbad Cravings says
Oh my goodness, this looks amazing!!! I love the addition of banana and crushed pineapple – drool! And thank you so much for the shout out, you are way too nice to me! so sweet!! xo