Purple Carrot Cake with Lemon Glaze

Preheat the oven to 180°C (top and bottom heat). Grease a loaf pan with butter and dust with cocoa powder.

In a bowl, mix together the flours, baking powder, salt, cinnamon, half of the cocoa powder, and grated lemon zest. In another deep bowl, cream the butter with the honey, then add the eggs one by one. While continuously mixing, alternately add the dry ingredients and the kefir (start and end with the flour mixture). Stir in the rum (45 ml), then finally fold in the grated carrots, coarsely chopped nuts, and chopped chocolate.

Pour the batter into the prepared pan and bake for about 50-60 minutes on the middle rack of the oven. Check after 40 minutes; if the top browns too quickly, cover it with aluminum foil. Check for doneness with a skewer.