Magnolia Bakery Carrot Cake Banana Pudding Recipe: Layered Vanilla Cake and Cream Cheese Bliss

This Magnolia Bakery carrot cake banana pudding recipe brings Southern comfort to your kitchen with layers of moist vanilla cake, creamy custard, and tender bananas—just like the original. 💛 The secret lies in baking the cake at 350°F for exactly 25 minutes, ensuring a tender crumb that soaks up the custard without falling apart.

I first tried this after a trip to Magnolia Bakery in Nashville, where the banana pudding became my obsession.

The recipe combines two beloved desserts into one showstopper: a spiced carrot cake with cream cheese frosting, layered with classic banana pudding filling. The custard gets its signature texture from 5 minutes of constant stirring on the stove, while the bananas slice best when chilled for 30 minutes before assembling.

This is the kind of dessert that disappears faster than you can say “second slice.”

What makes this recipe special is how each layer works together—crisp edges on the cake, creamy custard that clings to the bananas, and a frosting so rich it feels like a hug.

The result is a dessert that’s perfect for celebrations or spontaneous cravings. Once you try this version, you’ll understand why Magnolia Bakery’s original has such a cult following.

For best results, bake the cake a day ahead and let the custard set overnight. The flavors deepen as they meld, and the texture becomes even more decadent. Serve chilled with a dollop of whipped cream on top for that final touch of elegance. Let’s get baking!

Ingredients for magnolia bakery carrot cake banana pudding

Twelve layers of Southern comfort—fluffy cake, creamy custard, and tender bananas—all in one showstopper dessert.

The cake is where the magic starts. King Arthur Flour or Bob’s Red Mill all-purpose flour gives that tender crumb you can’t get with store-brand stuff. For the carrots, organic baby carrots shredded on the largest holes of a box grater work best—they’re sweeter and more vibrant. The butter? Plugrá or Land O’Lakes unsalted, room temperature, beats the pre-softened tubs every time. If you’re feeling fancy, swap the vanilla extract for a split vanilla bean—scrape the seeds into the batter and save the pod for another recipe. The spices? Penzeys or the bulk bins at Whole Foods—freshly ground cinnamon and nutmeg make all the difference.

No ripe bananas? Use slightly green ones—they’ll soften perfectly while the custard sets. Short on heavy cream? Full-fat coconut milk works in a pinch, though it’ll taste different. The custard is non-negotiable for texture—cornstarch is your friend here, but don’t over-stir once it thickens or you’ll get lumps. For the cream cheese frosting, Philadelphia or Wisconsin Brick brands are the gold standard. Room temperature is key—microwave 30 seconds if it’s straight from the fridge. And if you’re making this ahead, the custard actually tastes better the next day—let it chill overnight for maximum creaminess.

This dessert is a make-ahead masterpiece. Bake the cake layers, let them cool completely, then wrap in plastic and store at room temperature for up to 3 days. The custard? Make it the night before—it thickens as it chills, and the bananas soften just right. Assemble the layers, cover, and refrigerate for at least 4 hours before serving. Leftovers? Freeze the whole cake for up to 3 months—thaw overnight in the fridge. Trust me, the second slice is always better when it’s had time to meld. Garnish with whipped cream and cherries right before serving—that’s the final touch that makes it feel like Magnolia Bakery.

Step-by-step instructions for Magnolia Bakery carrot cake banana pudding

Here’s how to assemble this showstopper—layer after decadent layer!

Preheat your oven to 350°F and grease two 9-inch round cake pans or line them with parchment paper. In a large mixing bowl, combine the 2.5 cups all-purpose flour, 1.5 cups granulated sugar, 0.5 cup brown sugar, 1.5 tsp ground cinnamon, 1 tsp ground ginger, 0.5 tsp ground nutmeg, 1 tsp baking soda, and 0.5 tsp salt. Whisk until no lumps remain.

In a separate bowl, cream together the 1 cup unsalted butter (at room temperature) and the 2 whole large eggs) until light and fluffy—about 3-4 minutes with an electric mixer. Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Fold in the 2 cups shredded carrots and 2 tsp vanilla extract until evenly distributed. The batter will be thick and moist—this is perfect!

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Here’s the thing—don’t rush this cooling step. Warm layers will make your pudding soggy, and we’re aiming for perfect texture!

While the cakes cool, make the creamy filling. In a medium saucepan, combine the 2 cups heavy cream, 1 cup milk, 0.5 cup granulated sugar (for custard), and 2 tbsp cornstarch. Whisk constantly over medium heat until the mixture thickens and reaches a pudding-like consistency—about 5-7 minutes. Remove from heat and stir in the 1 tbsp vanilla bean paste (or 1 tsp vanilla extract if substituting). Let it cool to room temperature.

In a separate bowl, beat the 8 oz cream cheese (at room temperature) until smooth. Gradually add the cooled custard mixture while beating on low speed until fully combined. The result should be a thick, velvety cream cheese pudding. Taste and adjust sweetness if needed—you can add a pinch more sugar if desired. Here’s what I do: I like to chill this mixture in the refrigerator for 30 minutes to let the flavors meld and the texture set slightly. This makes assembly much easier!

Once your cake layers are completely cool, it’s time to build this masterpiece. Place one cake layer on a serving plate or in a trifle dish. Spread half of the cream cheese mixture evenly over the cake layer. Here’s the trick: use a spatula to create an even layer—about ¼-inch thick. This ensures each bite has perfect balance!

Peel and slice the 4 whole large bananas into ½-inch thick rounds. Arrange half of them in a single layer over the cream cheese, slightly overlapping if needed. Repeat the process with the second cake layer, then the remaining cream cheese mixture and banana slices. Top with the final cake layer, pressing down gently to compress the layers slightly—this prevents the pudding from collapsing later.

For the final touch, spread the remaining 1 cup whipped cream evenly over the top. Arrange the 12 whole maraschino cherries with stems facing up for that classic banana pudding look. Chill in the refrigerator for at least 4 hours (overnight is even better) to let all the flavors meld together. The longer it chills, the more the cake absorbs the custard, creating that perfect texture!

Before serving, prepare the frosting by beating the 0.5 cup unsalted butter (for frosting) (at room temperature) with 3 cups powdered sugar until smooth and fluffy. Add the 2 tsp vanilla extract and beat until fully incorporated. Spread this frosting evenly over the chilled pudding, creating a smooth, even layer. Use a spatula to smooth out any imperfections.

Here’s the moment that matters: Let the frosting set for 15-20 minutes in the refrigerator before slicing. This gives you clean, professional-looking slices every time. Serve with a dollop of extra whipped cream and additional cherries on the side. Each bite should deliver moist carrot cake, creamy custard, sweet bananas, and that perfect balance of textures—crisp, creamy, and cakey all in one forkful!

Perfect pairings for this dish

Classic Southern Accompaniments

No Magnolia-style dessert is complete without a side of hot buttermilk biscuits—their flaky layers cut through the richness perfectly. I like to bake them fresh using King Arthur Buttermilk Biscuit Mix (just add water and butter) and serve warm with a pat of Land O’Lakes cultured butter.

The contrast of warm, buttery biscuits with chilled pudding is divine. 🍞

For a lighter option, offer vanilla bean ice cream from a local creamery—I adore Salt & Straw’s Oregon-made flavors. Scoop a small bowl alongside each slice to let guests mix the ice cream into their dessert.

This turns the pudding into a deconstructed trifle experience that kids and adults alike will love.

Beverage Pairings

Sweet tea is a must with this dessert—unsweetened brewed tea chilled with 2 tbsp honey and a squeeze of lemon. I make a big pitcher using Harney & Sons Orange Pekoe tea, which has a delicate floral note that complements the carrot cake’s spices.

Serve over ice with a lemon wedge for that authentic Southern touch. 🍵

For coffee lovers, a cold brew concentrate with half-and-half creates a creamy, refreshing contrast. I like Stumptown’s cold brew—its smooth, low-acid profile won’t overpower the dessert’s sweetness. For a boozy twist, add a splash of bourbon (about 1 oz) to the tea or coffee for an adult-friendly variation.

Garnish Game Changers

Fresh mint leaves add a vibrant pop of color and a refreshing herbal note. Tuck a sprig between the cake layers or sprinkle chopped mint over the whipped cream topping. I grow my own in Portland—just snip a few stems and let them dry slightly before using. 🌿

For a nutty crunch, toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Sprinkle them over the whipped cream layer before chilling—they add texture and a Southern flair.

If you’re feeling fancy, drizzle white chocolate ganache (melt 4 oz white chocolate with 2 tbsp heavy cream) in zigzags over the top for an elegant finish.

Make-Ahead Presentation

When serving this dessert at gatherings, I like to assemble it in individual trifle glasses the night before. Layer the cake, custard, and bananas in 8-ounce glass cups, then cover with plastic wrap and refrigerate.

This makes for easy portion control and lets guests dig in without worrying about collapsing layers. 🍽️

For a restaurant-worthy presentation, dust the top with powdered sugar using a fine-mesh sieve and garnish with edible gold leaf or crushed vanilla wafers for a shimmering effect. Serve on a wooden cake stand with a sprig of mint—it instantly elevates the dish from homemade to showstopper.

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