Carrot cake marks 120th

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

Method

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).