Can't decide between a cheesecake and a carrot cake? Try this delightful fusion recipe from RecipeTin Eats on YouTube instead! This irresistible carrot bundt cake combines the flavors of pineapple and carrots, filled with a luscious cheesecake filling, and topped with a sweet and delicious glaze. Both kids and adults won't be able to resist this incredibly tasty treat, and they might even devour the entire cake in one sitting!

Here are the ingredients you'll need:

Cake:

1 (14 oz) can of crushed pineapple in natural juice
Unsalted butter, for greasing
1 tbsp of unsweetened cocoa powder, for dusting

Cheesecake Stuffing:

12 oz block of softened cream cheese
1/3 cup of full-fat sour cream
1/2 cup of white sugar
2 tsp of lemon zest
1/2 tsp of vanilla extract
3 tbsp of plain or all-purpose flour
1 large egg, at room temperature

Batter:

2 cups of plain or all-purpose flour
2 tsp of baking soda
1/2 tsp of salt
2 tsp of cinnamon powder
2/3 cup of full-fat milk, at room temperature
1 tsp of white vinegar
3 large eggs, at room temperature
1 1/2 cups packed brown sugar
1/2 cup of canola oil
2 cups of shredded carrots
1/4 cup of unsweetened desiccated coconut
1 cup of roughly chopped walnuts

Cream Cheese Glaze:

4 oz of softened cream cheese
2 tbsp of softened unsalted butter
1/2 tsp of vanilla extract
2 cups of sifted soft icing sugar or powdered sugar
1 1/2 tbsp of full-fat milk (or more if needed)
1 tbsp of lemon juice
Now, let's get cooking!

Step 1:

Preheat your oven to 400°F. Grease a bundt pan with butter and dust it with cocoa powder, shaking off the excess. Set aside the crushed pineapple, draining the juice into a separate container. Save the juice for later. In a large mixing bowl, combine the softened cream cheese, sour cream, sugar, lemon zest, and vanilla. Beat until smooth, then mix in the flour.

Step 2:

Add the egg to the cream cheese mixture and continue beating until well combined. Transfer the mixture to a piping bag and refrigerate until needed. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside. In another bowl, whisk together the milk, vinegar, eggs, brown sugar, canola oil, and 1/4 cup of the reserved pineapple juice until smooth. Add the crushed pineapple, shredded carrots, coconut flakes, and walnuts. Stir to combine.

Step 3

Pour the wet mixture into the flour mixture, then gently stir them together until well combined, and pour about 2½ cups into the prepared pan. Pipe the filling on top of the batter making sure to avoid it from touching the sides as shown in the video, and then add the remaining batter on top evenly. Place it in the preheated oven, then allow it to bake for about 30 minutes, then remove it, and cover it loosely with foil before putting it back in the oven to bake for 30 more minutes or until a toothpick inserted at the center comes out clean.

Step 4

Beat together the butter, cream cheese, and vanilla until smooth, then add the icing in two batches while beating continuously until well combined, add the milk and lemon juice, and continue to beat together until incorporated and desired consistency is reached. Once done baking, let it cool for about 20 minutes, then unmold it upside down on a wire cooling rack, and allow it to cool completely. Spoon the glaze all over the top, then sprinkle walnuts, and cut it with a hot knife. Serve and enjoy!

*All image credit belongs to RecipeTin Eats via YouTube.