Carrot cake with nuts and chocolate cream

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