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Prepare the Oats:
Grind 100 grams of oatmeal in a blender until it becomes a fine flour.
Prepare the Fruits:
Peel and chop 1 carrot and 2 medium apples.
Blend the carrot and apples with 90 ml of water until smooth.
Prepare the Cake Batter:
In a large bowl, combine the oat flour, carrot-apple puree, and 1 mashed banana.
Add sweetener to taste (such as stevia).
Mix in 2 eggs, 10 grams of baking powder, and 1 teaspoon of vanillin extract.
Chop 40 grams of dried apricots and 100 grams of dried cranberries. Soak them in cold water for 15 minutes, then drain and add to the batter.
Mix well to combine all ingredients.
Bake the Cake:
Preheat the oven to 180°C (360°F).
Grease a 20 x 7 cm (8 x 3 inch) pan with olive or vegetable oil.
Pour the batter into the prepared pan.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Topping:
Melt 30 grams of sugar-free white chocolate over a double boiler.
Stir in 1.5 tablespoons of sugar-free yogurt until smooth.
Grind 30 grams of almonds.
Finish the Cake:
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