Place the rolled oats in a blender or food processor. Add the baking powder and process until the oats turn into a fine flour-like consistency.

Transfer the oat flour to a large mixing bowl. Add the milk and stir lightly to combine. Set aside to allow the oats to absorb the milk.

Peel and grate the carrot. Grate the apple with the skin on. Add both to the oat mixture and stir well to combine.

Place the chopped apricots and raisins in a glass of water to hydrate for about 5 minutes.

After hydrating, chop the apricots into small pieces. Add the chopped apricots and the raisins to the oat mixture. If desired, add a sprinkle of cinnamon powder for extra flavor.

In a separate bowl, crack the 3 eggs. Add a pinch of salt, the stevia sweetener (or demerara sugar), and the vanilla extract. Beat with a mixer for approximately 2 minutes until the mixture is homogeneous and frothy.

Pour the egg mixture over the oat and fruit mixture. Add the olive oil. Mix well to ensure all ingredients are thoroughly combined.

Grease a baking tray with olive oil or line it with parchment paper.

Pour the batter into the prepared baking tray. Spread it evenly with a spatula. Bake in a preheated oven at 180°C (350°F) for 45 to 50 minutes.

Check if the cake is done by inserting a toothpick into the center. It should come out clean when the cake is fully baked.

Allow the cake to cool in the baking tray before unmolding. Once cooled, cut into slices and serve.