Delicious Carrot Cake for New Year Celebrations

Start by measuring out the *kefir* and *vegetable oil* into a bowl, ensuring they are at room temperature. This is crucial for achieving the best texture in your bake.

Next, peel and finely grate the *carrot*. Set it aside to add later in the mixture.

Lightly *toast the walnuts* in a pan, then chop them into fine pieces. This will enhance their flavor and bring extra crunch to your biscuit.

In a clean bowl, whisk together the *egg* and *sugar* until the mixture turns light and fluffy. This process incorporates air, giving your biscuit a tender crumb.

Add the grated *carrot* to the egg mixture and stir to combine thoroughly.

Pour in the room temperature *kefir* and *vegetable oil*, mixing well until everything is combined smoothly.

In another bowl, sift together the *flour*, *baking powder*, *baking soda*, and *cinnamon*. Gradually add these dry ingredients to the wet mixture, stirring gently to incorporate without over-mixing.

Finally, fold in the *chopped walnuts* for added texture and flavor.

Preheat your oven to 170°C (340°F). Pour the batter into a greased 11 cm (4.3 inches) round cake pan. Make sure to smooth the top for an even bake.

Bake in the preheated oven for 35-45 minutes, or until a skewer inserted in the center comes out clean. Be patient; the wonderful aroma will fill your kitchen!

Once baked, allow the biscuit to cool for a short time in the pan before transferring it to a wire rack. Once fully cooled, wrap it in plastic wrap or place it in a bag and refrigerate it for at least 5 hours. This resting period allows the flavors to meld beautifully.

When ready, slice the biscuit into five layers. You can also freeze individual layers for later use; just remember to label them with the date!

In a saucepan, combine the *cherries* (you may use them frozen), *sugar*, and *cinnamon*. Heat this mixture until it begins to boil, stirring occasionally to prevent sticking.

In a small bowl, dissolve the *cornstarch* in a little water, then add it to the boiling cherry mixture. Reduce the heat to medium and simmer for a couple of minutes until thickened. This will give you a luscious cherry filling.

Once your cherry filling is ready, transfer it to a bowl and cover it with plastic wrap pressed directly against the surface to prevent a skin from forming. Allow it to cool completely before using it in your cake.