Cherry Carrot Cake

Preheat the oven (electric 180°C / circulated air 160°C) and grease a baking pan (30 x 40cm).

Drain the cherries; however keep 2-3 tablespoons of the juice. Wash, peel, rinse and dry the carrots before finely grating them. In a bowl mix together the grated carrots, lemon zest and sugar.

In a second bowl combine together the flour and baking powder. Now add the rest of the ingredients, apart from the cherries, to the flour and baking powder. Using an electric mixer briefly mix the batter on a lower speed, then increase the speed and mix for another 2 minutes, or until the batter becomes smooth. Now using a wooden spoon, or a rubber spatula, fold in the cherries.

Pour the cake batter into the pan and spread evenly. Bake the cake for ca. 30 minutes.

To prepare the glaze, sieve the powdered sugar and gradually stir in the cherry juice, until it reaches a relatively thick consistency. Pour the glaze into a small freezer bag and cut off a small corner, or alternatively you can pour the glaze into a pastry bag that is equipped with a medium sized nozzle.

Remove the cake from the oven and place on a kitchen rack to cool. Sprinkle spots of the glaze onto the still warm cake.

Now your cake is already ready to be enjoyed!