Moist Purple Carrot Cake with Lemon Glaze

Preheat the oven to 180 °C top/bottom heat. Grease a loaf pan with butter and dust with a little baking cocoa. Finely grate the carrots and squeeze out any excess liquid if necessary. Chop the chocolate and nuts.

In a bowl, mix flour, spelt wholemeal flour, baking powder, salt, cinnamon, cocoa, and grated lemon zest. In a separate large bowl, cream 200 g of room-temperature butter with honey until fluffy. Beat in the eggs one by one.

Alternately stir the flour mixture and buttermilk into the butter-egg mixture (start and end with flour). Add 3 tbsp rum. Finally, carefully fold in the grated purple carrots, chopped nuts, and chocolate pieces.