Cheesecake stuffed carrot bundt cake

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Instructions

  1. sing an electric beater, beat the cream cheese, sour cream, sugar, lemon and vanilla just until smooth. Beat in flour, just until incorporated. Beat in egg until mixed in. Transfer cheesecake mix into a piping bag and refrigerate until required.
  2. Batter – Whisk together the flour, baking soda, salt, and cinnamon in a large bowl. Set aside. In a separate bowl, combine the milk, vinegar, eggs, brown sugar, canola oil, and ¼ cup of the reserved pineapple juice. Whisk until smooth, then stir in the crushed pineapple, shredded carrot, coconut flakes, and walnuts, if using. Pour this over the flour mixture and gently stir until combined.
  3. Assemble – Pour about 2 1/2 cups of batter into the Bundt pan. Cut a 1.8cm / 3/4″ hole in the end of the piping bag. Pipe a ring of the filling directly on top of the batter—avoid touching sides of pan. Cover with remaining batter.
  4. Bake for 30 minutes. Remove, cover loosely with foil and bake for another 30 minutes. Check with a skewer to ensure it’s cooked (straight down into cheesecake, and also on the inner wall of the ring)
  5. Glaze – Cool 20 minutes iPreheat oven to 200°C/400°F (180°C fan). Grease a 12-cup (3 litre) Bundt pan (Note 6) with butter, then dust well with cocoa, shaking out excess. (Why cocoa? See Note 2)
  6. Prep pineapple – Drain pineapple in a colander, pressing out excess juice and reserving. Set pineapple and juice aside.
  7. Cheesecake filling – Un the pan. Invert on to a rack and allow to fully cool. Spoon the glaze on top, allowing it to drip down the sides of the cake. Sprinkle with walnuts, if using. Cut with a hot knife (for neater slices) and serve!
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