8 people
20 min. preperation
Kelvin Geerts, Niek van der Laan

Carrot cake with nuts and chocolate cream


How to prepare it

  1. Peel and dice the carrots into cubes measuring 0.5 centimetres. Crush the walnuts and hazelnuts into coarse pieces. 
  2. Mash the bananas in a mixing bowl. Add the salt, nuts, 50 ml maple syrup, eggs and carrots and mix well.
  3. Carefully fold the flour into the mixture with a spatula.
  4. Grease a cake tin and distribute the batter evenly in the tin. Bake for 30 minutes in an oven preheated to 170 degrees.
  5. Prepare the chocolate cream. Mix 1 tbsp of maple syrup together with the 2 tbsps of cocoa in a mixing bowl. Add the sour cream and blend until smooth.
  6. Slice the cooled cake into slices and serve with a generous spoonful of chocolate cream on top.


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