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.

In a bowl, mix flour, baking powder, salt, cinnamon, cocoa, and lemon zest. In a separate deep bowl, cream the room-temperature butter with the honey until fluffy. Beat in the eggs one by one.

Alternately stir the flour mixture and buttermilk into the batter (start and end with flour). Add 45 ml rum. Finally, carefully fold in the finely grated purple carrots, chopped nuts, and chocolate pieces.