Just mix oatmeal, apple, and carrot A truly healthy dessert in 5 minutes! Sugar free.

Ingredients

• 1 cup Rolled Oats (about 100 g, measured dry)
• 2 large Eggs (room temperature)
• 0.25 teaspoon Salt (fine sea salt)
• 0.5 cup Milk (whole milk or any plant‑based milk)
• 2 medium Carrots (peeled and grated)
• 1 small Apple (cored and cut into small pieces)
• 0.33 cup Prunes (about 50 g, pitted and chopped)
• 1 tablespoon Stevia (granulated stevia)
• 2.5 tablespoons Coconut Oil (melted, extra‑virgin)
• 1 lemon Lemon Zest (zest of one lemon, no white pith)
• 0.25 cup Almonds (about 30 g, ground in coffee grinder)
• 1.5 teaspoons Baking Powder (double‑acting)
• 1 teaspoon Vegetable Oil (for greasing the silicone mold)

Instructions

1. Measure and prepare dry ingredients

   Measure 1 cup rolled oats, ¼ tsp salt, 1.5 tsp baking powder, ¼ cup ground almonds, and zest the lemon. Set aside.

   Time: PT5M

2. Combine wet ingredients

   In a second bowl, beat 2 eggs, then add ½ cup milk, 1 tbsp stevia and the melted coconut oil. Mix until smooth.

   Time: PT4M

3. Prepare carrots, apple, and prunes

   Grate the 2 carrots, dice the small apple, and chop the prunes into bite‑size pieces.

   Time: PT6M

4. Mix batter

   Add the dry mixture to the wet mixture, then fold in the grated carrots, apple pieces, chopped prunes, and lemon zest. Stir just until combined; the batter will be thick.

   Time: PT5M

5. Grease silicone mold

   Lightly coat the silicone cake mold with vegetable oil using a brush or a paper towel.

   Time: PT1M

6. Bake the carrot cake

   Preheat the oven to 180°C (360°F). Pour the batter into the prepared mold, smooth the top, and bake for 45‑50 minutes.

   Time: PT45M

   Temperature: 180°C

7. Cool and serve

   Allow the cake to cool in the mold for about 10 minutes, then unmold onto a wire rack. Slice and enjoy.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g