Cheesecake Stuffed Carrot Bundt Cake

Von RecipeTin Eats · 120 Min.

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Zubereitung

1. Preheat the oven to 200°C / 400°F (180°C fan). Grease a 3-litre (12-cup) Bundt pan with butter, then dust well with cocoa, shaking out the excess.
2. Drain the crushed pineapple in a colander, pressing out the juice, and keep both the pineapple and the juice.
3. Beat the cream cheese, sour cream, sugar, lemon zest and vanilla until smooth. Beat in the flour, then the egg, until just mixed. Transfer to a piping bag and refrigerate.
4. In a large bowl, whisk the flour, baking soda, salt and cinnamon. In another bowl, whisk the milk, vinegar, eggs, brown sugar, canola oil and 1/4 cup of the reserved pineapple juice until smooth. Stir in the pineapple, carrot, coconut and walnuts. Pour over the dry ingredients and gently stir until combined.
5. Pour about 2 1/2 cups of batter into the pan. Snip a 1.8 cm (3/4 inch) hole in the piping bag and pipe a ring of cheesecake filling onto the batter, away from the pan sides. Cover with the remaining batter.
6. Bake 30 minutes. Cover loosely with foil and bake another 30 minutes. It is done when a skewer comes out clean from the cake and from the inner wall of the ring.
7. Cool 20 minutes in the pan, then invert onto a rack and cool completely.
8. For the glaze, beat the butter, cream cheese and vanilla until smooth. Beat in the icing sugar in two batches on low speed.
9. Beat in the milk and lemon juice, adding extra milk 1 teaspoon at a time until it is thick enough to spoon and ooze down the sides.
10. Spoon the glaze over the cooled cake, sprinkle with walnuts if using, and cut with a hot knife to serve.

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