Gulróta- og Bananakaka

Carrot and banana cake

It's slowly approaching the Christmas season... next Sunday is already the 1st Advent!

This recipe for a carrot-banana cake or perhaps a carrot-banana bread goes a bit in that autumnal-Christmas direction, as a gentle introduction. It tastes delicious, but isn't too sweet and reminds you a bit that it's called "banana bread", not "banana cake"... but even in Icelandic cuisine it doesn't always have to be a sugar shock!

Ingredients

250 g spelled flour

100 g brown cane sugar

2 tsp baking soda

2 tsp cinnamon

1/2 tsp salt

3 bananas

3 carrots

80 g chopped chocolate

70 g chopped walnuts

100 g vanilla skyr

100 g melted butter

2 eggs

200 g cream cheese

120 g soft butter

160 g powdered sugar

1 pinch of ground vanilla

Powdered sugar for sprinkling

Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

In a large bowl, mix the flour with the sugar, baking powder, cinnamon and salt.

Peel the bananas and mash them into pulp.

Wash, peel and finely grate the carrots.

Add the grated carrots and banana puree to the bowl with the flour mixture.

Add the chopped chocolate, chopped walnuts, vanilla skyr, melted butter and eggs to the bowl...

....and mix everything into a nice dough.

Then put the dough into a greased king cake mold or lined with baking paper, smooth it out and bake in the preheated oven on the lowest shelf at 350 °F (180 °C) upper/lower heat for approx. 50 to 60 minutes (test with a toothpick!).

Then let the cake cool thoroughly.

Then carefully remove the cold cake from the mold and cut it horizontally into three parts.

Mix the ingredients for the filling in a suitable container to form a smooth cream.

Then place the bottom part of the cake on a suitable cake plate or something similar, spread it with half of the cream and carefully place the second part of the cake on top.

Here again, spread the cake with the second half of the cream and place the top cake part on top.

Then sprinkle the cake with a little powdered sugar.

Let the cake sit in the fridge for at least 2 hours and serve slightly chilled.

By the way, this cake stays nice and fresh in the fridge for several days.

[Translated from here.]