Purple Carrot Loaf Cake

1 LOAF CAKE

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INGREDIENTS FOR THE LOAF CAKE

150 g plain flour
130 g whole grain spelt flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
A pinch of salt
Grated zest of 1 lemon
20 g Dutch-type cocoa + about 3 tablespoons cocoa for dusting the tin
220 g honey
200 g room temperature butter + butter for greasing the tin
100 g room temperature buttermilk or kefir
3 tablespoons rum
4 room temperature eggs
3 handfuls of mixed nuts (walnuts, hazelnuts, almonds, coconut, etc.)
100 g chopped dark or milk chocolate
200 g finely grated purple carrot (excess water removed)

INGREDIENTS FOR BRUSHING THE LOAF CAKE

2 tablespoons rum
3 tablespoons melted butter
1 heaping tablespoon icing sugar

INGREDIENTS FOR LEMON GLAZE

250 g icing sugar
50 g lemon juice

INSTRUCTIONS

1
Preheat the oven to 180˚C (top and bottom heat). Prepare a loaf cake tin and grease it with butter and dust with cocoa.
2
First, mix the flour, baking powder, salt, cinnamon, cocoa, and lemon zest. In a deep bowl, whisk the butter with honey until light and fluffy. Beat in the eggs one at a time. Alternately mix in the dry mixture and buttermilk in parts (start and end with flour). Stir in the rum and finally fold in the carrot, chopped nuts (I recommend coarsely chopping them in a chopper), and chocolate with a spatula.
3
Pour the batter into the prepared dusted tin and bake for about 50 – 60 minutes on the middle rack of the oven. Check the loaf cake after about 40 minutes – the surface should be firm, but a gentle touch will reveal that the inside is still unbaked. To prevent over-baking the surface, cover with foil if necessary. Check with a skewer test (if you insert a skewer into the center of the cake, it should come out dry or with crumbs, not with wet unbaked batter).
4
After baking, brush the surface of the loaf cake with a mixture of butter, sugar, and rum. Let it cool in the tin for 15 minutes, then turn it out onto a wire rack (bottom side up) and let it cool completely.
5
For the glaze, mix the sugar and lemon juice and pour over the loaf cake.

Tip

Don't be afraid to use yellow carrots instead of purple ones. You can decorate with dried flowers or nuts.

Under Cake Pressure

Behind the blog Under Cake Pressure are two sisters united by a passion for creating desserts. Veronika and Alžběta create exclusive recipes for Rohlik, so you can also enjoy their treats!