Ingredients:
For the Cake:
– 400g/14 oz can crushed pineapple in natural juice
– Unsalted butter (for greasing)
– 1 tbsp unsweetened cocoa powder
Cheesecake Stuffing:
– 340g / 12 oz cream cheese block, softened
– 1/3 cup full-fat sour cream (yogurt can also be used)
– 1/2 cup white sugar (granulated)
– 2 tsp lemon zest
– 1/2 tsp vanilla extract
– 3 tbsp plain all-purpose flour
– 1 large egg, at room temperature
Cake Batter:
– 2 cups plain all-purpose flour
– 2 tsp baking soda (NOT baking powder)
– 1/2 tsp cooking/kosher salt
– 2 tsp cinnamon powder
– 2/3 cup full-fat milk, at room temperature
– 1 tsp white vinegar
– 3 large eggs, at room temperature
– 1/2 cups packed brown sugar
– 1/2 cup canola oil (or other neutral oil)
– 2 cups shredded carrot (from 2 carrots)
– 1/4 cup unsweetened desiccated coconut (finely shredded)
– 1 cup roughly chopped walnuts (optional)
Cream Cheese Glaze:
– 115g / 4 oz cream cheese, softened
– 30g / 2 tbsp unsalted butter, softened
– 1/2 tsp vanilla extract
– 2 cups sifted soft icing sugar/powdered sugar
– 1 1/2 tbsp full-fat milk, plus more as needed
– 1 tbsp lemon juice
Instructions:
1. Preheat the oven to 200°C/400°F (180°C fan). Grease a 12-cup (3 litre) Bundt pan with butter and dust with cocoa powder. This helps with easy release of the cake.
2. Drain the pineapple in a colander, pressing out excess juice and reserving it. Set the pineapple and juice aside.
3. For the cheesecake filling, beat the softened cream cheese, sour cream, sugar, lemon zest, and vanilla until smooth. Add flour and beat until just combined. Mix in the egg. Transfer the mixture into a piping bag and refrigerate until needed.
4. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. In another bowl, combine the milk, vinegar, eggs, brown sugar, canola oil, and 1/4 cup of reserved pineapple juice. Mix until smooth, then stir in the crushed pineapple, shredded carrot, coconut flakes, and walnuts if using.
5. Pour about 2 1/2 cups of the batter into the prepared Bundt pan. Cut a 3/4-inch hole in the end of the piping bag and pipe a ring of the cheesecake filling on top of the batter, avoiding the sides of the pan. Cover with the remaining batter.
6. Bake for 30 minutes, then loosely cover with foil and bake for another 30 minutes or until a skewer inserted comes out clean from both the cheesecake and the inner wall of the ring.
7. For the glaze, beat the butter, cream cheese, and vanilla until smooth. Gradually add the icing sugar, then beat in the milk and lemon juice until you achieve a thick glaze consistency.
8. Allow the cake to cool for 20 minutes in the pan, then invert it onto a rack to fully cool. Spoon the glaze over the cake, allowing it to drip down the sides. Sprinkle with walnuts if desired. Cut using a hot knife for neater slices and serve. Enjoy the delightful blend of carrot cake and creamy cheesecake in every bite!