Cheesecake stuffed carrot bundt cake
Components
- 400g/14 oz can crushed pineapple in pure juice (Be aware 1)
- unsalted butter , for greasing
- 1 tbsp cocoa powder (unsweetened), for dusting (Be aware 2)
CHEESECAKE STUFFING:
- 340g / 12 oz cream cheese block , softened (Be aware 3)
- 1/3 cup bitter cream , full fats (yoghurt additionally okay)
- 1/2 cup white sugar (common/granulated)
- 2 tsp lemon zest
- 1/2 tsp vanilla extract
- 3 tbsp plain/all-purpose flour
- 1 giant egg , at room temperature
BATTER:
- 2 cups plain/all-purpose flour
- 2 tsp baking soda/bi-carb (NOT baking powder, Be aware 4)
- 1/2 tsp salt (cooking/kosher salt)
- 2 tsp cinnamon powder
- 2/3 cup milk , full fats, at room temperature (not fridge-cold)
- 1 tsp white vinegar (Be aware 5)
- 3 giant eggs , at room temperature
- 1 1/2 cups (packed) brown sugar
- 1/2 cup canola oil (or different impartial oil)
- 2 cups shredded carrot , utilizing a field grater (2 carrots)
- 1/4 cup desiccated coconut , unsweetened (finely shredded, not giant flakes)
- 1 cup walnuts , roughly chopped
THICK CREAM CHEESE GLAZE:
- 115 g / 4 oz cream cheese , softened (Be aware 3)
- 30g/ 2 tbsp unsalted butter , softened
- 1/2 tsp vanilla extract
- 2 cups mushy icing sugar / powdered sugar , sifted
- 1 1/2 tbsp milk , full-fat, plus extra as wanted
- 1 tbsp lemon juice
Components
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