🍍🥕 Pineapple Carrot Bundt Cake

Ingredients
For the Carrot-Pineapple Mixture
3 cups finely grated carrots
1 ½ cups pineapple chunks, drained and cut into small pieces
1 cup chopped walnuts or pecans
1 can (14 oz) sweetened condensed milk
1 cup heavy whipping cream
1 teaspoon vanilla extract
For the Creamy Mixture
1 cup whole milk
1 package (3.4 oz) instant vanilla pudding mix
1 envelope (about ¼ oz) unflavored gelatin
¼ cup cold water
For the Pan
Butter or nonstick cooking spray, for greasing
For Garnish
Extra grated carrot
Pineapple pieces
Chopped walnuts or pecans
Instructions
Prepare the ingredients:
Peel and finely grate the carrots. Drain the pineapple very well and cut it into small pieces. Roughly chop the walnuts or pecans.
Make the creamy mixture:
In a blender, combine the sweetened condensed milk, heavy cream, whole milk, vanilla extract, and vanilla pudding mix. Blend until completely smooth and creamy.
Prepare the gelatin:
Sprinkle the unflavored gelatin over the cold water and let it sit for about 5 minutes. Gently warm it until completely dissolved, then let it cool slightly.
Combine:
Add the dissolved gelatin to the creamy mixture and blend briefly until well incorporated.
Add the fillings:
Transfer the creamy mixture to a large bowl. Fold in the grated carrots, pineapple pieces, and chopped nuts until everything is evenly distributed.
Fill the Bundt pan:
Lightly grease a Bundt pan with butter or nonstick spray. Pour the mixture into the pan and smooth the surface with a spatula. Gently tap the pan on the counter to remove any large air bubbles.
Chill:
Cover the pan and refrigerate for at least 6 hours, preferably overnight, until the cake is completely firm.
Unmold:
Run a thin knife carefully around the edges. Briefly dip the bottom of the pan in warm water, then invert the cake onto a serving plate.
Decorate:
Top with extra grated carrot, pineapple pieces, and chopped walnuts or pecans.
Serve:
Slice and serve chilled. Keep refrigerated until ready to serve.