Peas and Carrots Smash Cake

Name: Peas and Carrots Smash Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 24
Cuisine: Global
Ingredients: 3 Tbsps strained carrots baby food; 237 milliliters mashed very ripe bananas (2 medium); 227 grams package cream cheese, softened; 3 eggs; 59 milliliters frozen sweet peas, cooked, cooled; 170 grams container Yoplait® Original yogurt French vanilla; 118 milliliters vegetable oil; 59 milliliters water; 1 box Betty yellow cake mix

This recipe serves 24. One portion of this dish contains approximately 3g of protein, 9g of fat, and a total of 176 calories. Head to the store and pick up vegetable oil, bananas, cream cheese, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Heat oven to 350F (325F 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.

Ingredients you will need

Cooking Spray

Shortening

Equipment you will use

Muffin Liners

Loaf Pan

Oven

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.

Ingredients you will need

Cake Mix

Banana

Water

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.

Equipment you will use

Muffin Liners

Loaf Pan

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.

Ingredients you will need

Cupcakes