OATMEAL APPLE CARROT CAKE (No Sugar, No Flour)

2 cups oats (old-fashioned or quick oats; can be ground into oat flour)

2 medium apples, grated

2 medium carrots, grated

3 eggs

1/4 cup olive oil or coconut oil

1/2 cup plain yogurt (or plant-based yogurt)

1 tsp cinnamon

1/2 tsp nutmeg (optional)

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla extract

Pinch of salt

Optional natural sweeteners:

1 ripe banana or

5–7 pitted dates (soaked & blended) or

1/4 cup honey/maple syrup if not strictly sugar-free

 Instructions:

Preheat oven to 180°C (350°F). Grease and line a round or loaf cake tin.

Prepare oats:

If using whole oats, pulse in a blender/processor to get oat flour or a rough meal texture.

You can also mix whole oats and oat flour for texture.

Grate the apples and carrots, squeeze a little to remove excess juice if very watery.

In a bowl, whisk together eggs, yogurt, oil, and vanilla.

Add grated apple and carrot to the wet mix.

In a separate bowl, mix oat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Combine dry and wet ingredients, stirring until fully incorporated.

If using banana or date paste, fold it in now.

Pour batter into the prepared tin. You can decorate the top with extra carrot or apple sticks as shown in the image.

Bake for 40–50 minutes, or until a toothpick comes out clean from the center.

Let cool before slicing. Serve as-is or with a yogurt topping or sugar-free custard.