Ingredients
• Dry Base: 2 cups (200g) rolled oats (blended into a fine flour).
• Leavening: 1 teaspoon baking powder.
• Liquid: 1 cup (240ml) milk of your choice.
• Fresh Produce: 1 medium carrot (grated) and 1 medium apple (grated or finely chopped).
• Dried Fruit: 6–9 dried apricots (rinsed and chopped) and 4 tablespoons raisins.
• Binding: 3 eggs.
• Flavor & Fat: 1 teaspoon vanilla extract, a pinch of salt, and 2 tablespoons olive oil.
• Optional Sweetener: Since you don’t eat sugar, you can add 2–4 tablespoons of stevia or honey, though the apple and raisins provide significant natural sweetness.
Preparation Steps
1. Prepare Oat Flour: Place the rolled oats in a blender and pulse until they reach a fine, flour-like consistency.
2. Soak Oats: In a large bowl, mix the oat flour, baking powder, and milk. Let it sit for about 5 minutes to allow the oats to absorb the liquid.
3. Hydrate Fruit: Soak your raisins and apricots in hot water for a few minutes to plump them up, then drain and chop the apricots.
4. Combine Ingredients: Stir the grated carrot, grated apple, and hydrated dried fruits into the oat mixture.
5. Whisk Eggs: In a separate bowl, beat the eggs with the vanilla and salt until frothy (about 2 minutes), then fold them into the main batter along with the olive oil.
6. Bake: Pour the batter into a greased 7-inch (18 cm) baking dish. Bake in a preheated oven at 360°F (180°C) for 45–50 minutes.
7. Cool: Let the cake cool completely in the pan before slicing to ensure it sets properly.
Pro Tips
• Texture: If the batter looks too dry before baking, add another splash of milk. The moisture can vary depending on how juicy your apple and carrot are.
• Warm Spices: Adding 1 teaspoon of ground cinnamon or a pinch of nutmeg complements the apple and carrot flavors perfectly.
• Crunch: For extra texture, stir in 1/4 cup of chopped walnuts or pecans before baking.
• Storage: This cake stays moist and can be stored in an airtight container in the refrigerator for up to one week.