Preheat the oven: Turn the oven to 350°F (180°C) so it’s ready while you prepare the mixture.
Mix the wet ingredients: In a large bowl, beat the eggs with the plain yogurt and honey until smooth.
Integrate the carrots and apples: Add the carrots and grated apples to the wet mixture. Stir well to distribute evenly.
Add the oats: Incorporate the oats a little at a time. Mix until all the ingredients are well integrated.
Prepare the pan: Grease a pie pan with a little oil or cover it with baking paper.
Pour in the mixture: Fill the pan with the mixture and make sure to level it so that it cooks evenly.
Garnish with walnuts: Place the walnuts on top of the mixture as a garnish, or chop and scatter if you prefer.
Bake: Take the pan to the oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool: Remove from the oven and allow the cake to cool for about 10 minutes before unmolding.
Additional tips:
Substitutions: If you prefer a vegan version, replace the eggs with hydrated chia or flaxseeds, and the yogurt with a plant-based one.
Add flavor: You can incorporate spices such as cinnamon, nutmeg, or ginger for a more aromatic touch.
Extra texture: Mix some raisins or dark chocolate chunks into the batter for an interesting contrast.
Storage: Store cake in an airtight container; It can last up to 3 days at room temperature or a week in the refrigerator.
Not only is this cake easy to prepare, but it’s also loaded with nutrients. Prepare it and enjoy its irresistible flavor!
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