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Cheesecake stuffed carrot bundt cake

Cheesecake stuffed carrot bundt cake

Ingredients

  • 400g/14 oz can crushed pineapple in natural juice (Note 1)
  • unsalted butter , for greasing
  • 1 tbsp cocoa powder (unsweetened), for dusting (Note 2)

CHEESECAKE STUFFING:

  • 340g / 12 oz cream cheese block , softened (Note 3)
  • 1/3 cup sour cream , full fat (yoghurt also ok)
  • 1/2 cup white sugar (regular/granulated)
  • 2 tsp lemon zest
  • 1/2 tsp vanilla extract
  • 3 tbsp plain/all-purpose flour
  • 1 large egg , at room temperature

BATTER:

  • 2 cups plain/all-purpose flour
  • 2 tsp baking soda/bi-carb (NOT baking powder, Note 4)
  • 1/2 tsp salt (cooking/kosher salt)
  • 2 tsp cinnamon powder
  • 2/3 cup milk , full fat, at room temperature (not fridge-cold)
  • 1 tsp white vinegar (Note 5)
  • 3 large eggs , at room temperature
  • 1 1/2 cups (packed) brown sugar
  • 1/2 cup canola oil (or other neutral oil)
  • 2 cups shredded carrot , using a box grater (2 carrots)
  • 1/4 cup desiccated coconut , unsweetened (finely shredded, not large flakes)
  • 1 cup walnuts , roughly chopped

THICK CREAM CHEESE GLAZE:

  • 115 g / 4 oz cream cheese , softened (Note 3)
  • 30g/ 2 tbsp unsalted butter , softened
  • 1/2 tsp vanilla extract
  • 2 cups soft icing sugar / powdered sugar , sifted
  • 1 1/2 tbsp milk , full-fat, plus more as needed
  • 1 tbsp lemon juice
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Ingredients

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