Cheesecake stuffed carrot bundt cake

Discover Cheesecake stuffed carrot bundt cake. Review the available recipe details and open the credited original source for the complete preparation method.

• 400g/14 oz can crushed pineapple ( in natural juice (Note 1)) ↔ Replace
• unsalted butter (, for greasing) ↔ Replace
• 1 tbsp cocoa powder ((unsweetened), for dusting (Note 2)) ↔ Replace
• 340g / 12 oz cream cheese block (, softened (Note 3)) ↔ Replace
• 1/3 cup sour cream (, full fat (yoghurt also ok)) ↔ Replace
• 1/2 cup white sugar ((regular/granulated)) ↔ Replace
• 2 tsp lemon zest ↔ Replace
• 1/2 tsp vanilla extract ↔ Replace
• 3 tbsp plain/all-purpose flour ↔ Replace
• 1 large egg (, at room temperature) ↔ Replace
• 2 cups plain/all-purpose flour ↔ Replace
• 2 tsp baking soda/bi-carb ((NOT baking powder, Note 4)) ↔ Replace
• 1/2 tsp salt ((cooking/kosher salt)) ↔ Replace
• 2 tsp cinnamon powder ↔ Replace
• 2/3 cup milk (, full fat, at room temperature (not fridge-cold)) ↔ Replace
• 1 tsp white vinegar ((Note 5)) ↔ Replace
• 3 large eggs (, at room temperature) ↔ Replace
• 1 1/2 cups (packed) brown sugar ↔ Replace
• 1/2 cup canola oil ((or other neutral oil)) ↔ Replace
• 2 cups shredded carrot (, using a box grater (2 carrots)) ↔ Replace
• 1/4 cup desiccated coconut (, unsweetened (finely shredded, not large flakes)) ↔ Replace
• 1 cup walnuts (, roughly chopped) ↔ Replace
• 115 g / 4 oz cream cheese (, softened (Note 3)) ↔ Replace
• 30g/ 2 tbsp unsalted butter (, softened) ↔ Replace
• 1/2 tsp vanilla extract ↔ Replace
• 2 cups soft icing sugar / powdered sugar (, sifted) ↔ Replace
• 1 1/2 tbsp milk (, full-fat, plus more as needed) ↔ Replace
• 1 tbsp lemon juice ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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