Kue bundt wortel isi kue keju
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 block
Ingredients
14 servings
Instructions
- 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" 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'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.
Nutrition per serving
Protein11g
Carbs74g
Fat23g
534kcal
11gProtein
74gCarbs
23gFat
💰 Cost Estimate
Total Ingredients
$1670.00
$1670.00
Per Serving
$119.00/serving
$119.00/serving
🏠 Savings
~$3340.00 vs buying!
~$3340.00 vs buying!
📋 Price Breakdown (93% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| /14 oz can crushed pineapple | 400 g | $143.00 |
| unsalted butter | - | - |
| cocoa powder | 1 tbsp | $176.00 |
| / 12 oz cream cheese block | 340 g | $143.00 |
| sour cream | 0.3333333333333333 cup | $33.00 |
| white sugar | 0.5 cup | $7.00 |
| lemon zest | 2 tsp | $59.00 |
| vanilla extract | 0.5 tsp | $38.00 |
| plain/all-purpose flour | 3 tbsp | $4.00 |
| egg | 1 large | $55.00 |
| plain/all-purpose flour | 2 cups | $16.00 |
| baking soda/bi-carb | 2 tsp | $3.00 |
| salt | 0.5 tsp | $1.00 |
| cinnamon powder | 2 tsp | $58.00 |
| milk | 0.6666666666666666 cup | $17.00 |
| white vinegar | 1 tsp | $2.00 |
| eggs | 3 large | $98.00 |
| 0.5 cups | - | |
| canola oil | 0.5 cup | $33.00 |
| shredded carrot | 2 cups | $139.00 |
| desiccated coconut | 0.25 cup | $3.00 |
| walnuts | 1 cup | $487.00 |
| / 4 oz cream cheese | 115 g | $48.00 |
| / 2 tbsp unsalted butter | 30 g | $33.00 |
| vanilla extract | 0.5 tsp | $38.00 |
| soft icing sugar / powdered sugar | 2 cups | $25.00 |
| milk | 0.5 tbsp | $1.00 |
| lemon juice | 1 tbsp | $10.00 |
*Estimated market prices, may vary by region
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