Prepare the Oats:
Grind the oatmeal in a blender until it forms a fine flour. Set aside.
Blend the Carrots and Apples:
Peel and chop the carrots and apples. Place them in a blender with 70 ml of water and blend until smooth.
Mix the Base Ingredients:
In a large mixing bowl, combine the ground oatmeal, carrot-apple puree, eggs, baking powder, vanilla extract, and stevia. Mix until well combined.
Prepare the Dried Fruits:
Soak the dried apricots and raisins in cold water for 15 minutes, then drain and pat dry. Chop the dried apricots if needed.
Combine and Bake:
Add the dried apricots and raisins to the batter and mix well. Grease a 16 cm (6-inch) diameter mold with olive oil, then pour in the batter.
Bake in a preheated oven at 180°C (360°F) for 50 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Topping:
Toast the almonds and walnuts in a frying pan until lightly golden, then chop them with a knife.
Melt the white chocolate in a water bath, then stir in the yogurt until smooth.
Decorate the Cake:
Once the cake has cooled slightly, spread the white chocolate-yogurt mixture over the top. Sprinkle with the chopped nuts.
Brew the Vitamin Tea:
Place 2 tablespoons of the vitamin tea blend into a teapot or cup. Pour boiling water over the tea and let it steep for 7-10 minutes.
Serve and Enjoy:
Slice the cake and serve it with a warm cup of vitamin tea.
Serving Suggestions
Enjoy a slice of cake for breakfast or as a mid-afternoon snack.
Pair with a dollop of Greek yogurt or a drizzle of honey for added flavor.
Serve with fresh fruit on the side for a complete and balanced dessert.
