Preheat the oven to 180°C (350°F). Butter the 9-inch round cake pan, dust it with 1 tbsp gluten-free flour, then refrigerate the pan briefly to help the cake release easily.

Peel and finely grate 300 g carrot. Chop 65 g Brazil nuts into small pieces.

Whisk 4 eggs and 100 g sweetener in a mixing bowl until pale and slightly frothy.

Whisk 55 g olive oil, 115 g banana puree, and 1 tbsp vanilla essence into the egg mixture until smooth.

Sift 260 g gluten-free oat flour, 1 tbsp ground cinnamon, 8 g baking powder, and the pinch of salt into a second bowl.

Fold the sifted dry ingredients into the wet mixture with a rubber spatula until no dry flour remains. Do not overmix.

Fold the grated carrot and chopped Brazil nuts through the batter until evenly distributed.

Pour the batter into the prepared cake pan and level the surface with the rubber spatula.

Bake at 180°C (350°F) for 45 min, until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool the cake in the pan for 15 min, then remove it from the pan and cool completely on a cooling rack before slicing.