Car­rot cake marks 120th

Bay of Plenty Times - - OPINION -

Bell Tea is cel­e­brat­ing its 120th birth­day! It is such a Kiwi in­sti­tu­tion that Anna Cameron from bak­ing blog Just a Mum NZ has shared a clas­sic Car­rot Cake Recipe to serve with a clas­sic cup of Bell Orig­i­nal Tea, when you’re bring­ing peo­ple to­gether.

CAR­ROT CAKE In­gre­di­ents

Cake: 2 1⁄2 cups grated car­rot (about 3 whole car­rots); 1 1⁄2 cups wal­nut pieces; 1 cup crushed pineap­ple (canned, drained); 2 cups plain white flour, di­vided — 1⁄2 cup ini­tially then re­main­ing 1 1⁄2 cups; 2 tsp cin­na­mon; 1⁄2 tsp nut­meg; 2 tsp bak­ing soda; 1⁄2 tsp salt; 4 eggs; 1

1⁄2 cups sugar; 1 1⁄2 cups canola oil Cream cheese ic­ing: 100g but­ter, room temp; 100g cream cheese, room temp; 2 cups ic­ing sugar, sifted; 1-2 tsp vanilla, to taste


Cake: Pre­heat oven to 180C. Grease and line 23cm cake tin. Com­bine car­rot, wal­nuts, pineap­ple and first cup flour in a large bowl. In a sec­ond large bowl, add the re­main­ing 1 cups flour, cin­na­mon, nut­meg, bak­ing soda and salt. Us­ing elec­tric beater, in a medium bowl lightly mix eggs and sugar then slowly pour in the oil, beat­ing all the time, un­til it be­gins to emul­sify. It will change colour and be­come smooth as all the sugar is blended in. Com­bine all and mix un­til just com­bined. Spoon into the pre­pared tin. Bake for 45-65 min­utes. The cake is ready once a skewer comes out clean and springs back to a light touch. Al­low the cake to cool in the tin for at least 20 min­utes be­fore re­mov­ing and cool­ing com­pletely on a wire rack.

Ic­ing: In a large food mixer bowl add the but­ter and beat for 4 min­utes un­til pale and creamy. Add the cream cheese and com­bine well. Add the ic­ing sugar and vanilla and mix gen­tly un­til com­pletely com­bined. Spread over cooled cake and dec­o­rate with wal­nuts, pump­kin seeds and freeze dried rasp­ber­ries (if de­sired).

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