Preheat the oven to 160°C (fan), 180°C (conventional), or 350°F (gas mark 4).
Place the rolled oats in a blender and pulse until they become fine.
In a mixing bowl, combine the blended oats, baking powder, cinnamon, and sultanas.
Add the grated carrot to the mixture and stir to combine.
In a separate bowl, whisk the eggs and granulated sweetener together.
Add the lemon juice and yogurt to the egg mixture and whisk until well combined.
Pour the egg mixture into the oat mixture and stir until fully combined.
Grease an 8-inch springform pan and pour the batter into it.
Bake in the preheated oven for approximately 1 hour or until a skewer inserted into the center comes out clean.
Allow the cake to cool, then cut it into 8 equal slices.
In a bowl, mix together the yogurt, cream cheese, and icing sugar until well combined.
It is recommended to add the icing just before serving. You can store it in the fridge in a container until ready to enjoy.
When ready to serve, spread half of the icing on 4 slices of cake, then top each slice with an additional slice. Finally, spread the remaining icing on top and enjoy!
Note:
Gluten Free Friendly
Vegetarian Friendly
Extras: add some chopped nuts to the top of the cake
