Flourless Oatmeal, Apple & Carrot Harvest Cake

2 cups (200 g) Rolled oats, pulsed in a blender until they reach a coarse flour consistency
1 medium Carrot, finely grated
1 medium Apple, peeled and grated (provides moisture and natural sweetness)
1 cup (240 ml) Milk of your choice (dairy, almond, or soy)
1 tsp Baking powder
9 Dried apricots, rinsed with hot water and chopped into small pieces
4 tbsp Raisins, rinsed with hot water
1 tsp Cinnamon (optional, for a warm harvest flavor)
A pinch of salt

Prepare the “Oat Flour”: Place your rolled oats into a blender and pulse until they are finely ground. They don’t need to be as fine as traditional flour; a little texture is great for this rustic cake.
Prep the Fruits and Veggies: Grate the carrot and the apple using the fine side of your grater. Rinsing the apricots and raisins in hot water helps to plump them up, ensuring they stay juicy during the baking process.
Mix Dry Ingredients: In a large bowl, combine the ground oats, baking powder, salt, and cinnamon.
Combine Wet and Dry: Pour the milk into the dry mixture and stir well. Add the grated carrot, grated apple, chopped apricots, and raisins. Mix until everything is thoroughly incorporated.
Let it Rest: Allow the batter to sit for about 10 minutes. This is a vital step as it allows the oats to soak up the liquid, which results in a much better texture.
Bake: Preheat your oven to 350°F (180°C). Line a small round cake pan with parchment paper. Pour the batter into the pan and smooth the top. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Set: Let the cake cool in the pan for at least 15 minutes before transferring it to a wire rack. This cake is very moist, so it benefits from cooling completely before slicing.