stuffed cake

Recipe video above. Perfect for a party, this combines two holiday favorites into one - a carrot Bundt cake with creamy cheesecake inside! A combination that everybody adores. Inspired by a cake spied on my friend Jennifer Sabin Sattley’s website, Carlsbad Cravings (love!).You will need 2 full blocks of cream cheese for this recipe. Take care with the glaze thickness - keep it thick so it blankets the cake generously. Not the usual thin see-through glaze. Feel so cheated!

Cheesecake stuffed carrot bundt cake

400 grams/14 oz can crushed pineapple

unsalted butter (, for greasing)

tbsp cocoa powder ((unsweetened),

/ 12 oz cream cheese

sour cream (, full fat (yoghurt also ok))

white sugar ((regular/granulated))

lemon

tsp vanilla extract

tbsp plain/all-purpose flour

egg (, at room temperature)

plain/all-purpose flour

tsp baking soda/bi-carb ((NOT baking powder, Note 4))

tsp salt ((cooking/kosher salt))

cinnamon powder

milk (, full fat,

tsp white vinegar ((Note 5))

eggs (, at room temperature)

(packed) brown sugar

canola oil ((or other neutral oil))

carrot

desiccated coconut (, unsweetened (finely shredded, not large flakes))

walnuts (, roughly chopped)

115 g / 4 oz cream cheese (, softened (Note 3))

grams/ 2 tbsp unsalted butter (, softened)

icing sugar / powdered sugar (, sifted)

tbsp milk (, full-fat, plus more as needed)

lemon juice

Preheat 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)

Prep pineapple - Drain pineapple in a colander, pressing out excess juice and reserving. Set pineapple and juice aside.

Cheesecake filling - Using 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.

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.

Assemble - Pour about 2 1/2 cups of batter into the Bundt pan. Cut a 1.8cm / 3/4&quot; 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.

Bake for 30 minutes. Remove, cover loosely with foil and bake for another 30 minutes. Check with a skewer to ensure it&#39;s cooked (straight down into cheesecake, and also on the inner wall of the ring)

Glaze - Cool 20 minutes in 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!

Beat butter, cream cheese, and vanilla until smooth. Beat in icing sugar in two batches, starting on a low speed first (to avoid powder storm!).

Adjust thickness - Beat in milk and lemon juice. Add extra milk 1 teaspoon at a time until it becomes a thick glaze - BE CAREFUL, it will go from too thick to too thin with just a tiny bit of milk! GOAL: a glaze you can spoon onto the cake, so it oozes thickly down the sides, rather than being thin and transparent like most glazes.

Cream cheese glaze:

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