Boil the sweet potatoes until cooked, then place them in a blender and blend until smooth. Add finely ground rolled oats, eggs, honey/maple syrup, coconut oil/rice bran oil/canola oil/sunflower oil, vanilla extract, salt, baking soda, ground nutmeg/mace, ground cinnamon, and ground ginger. Blend until all ingredients are well combined.

Pour the mixture into a bowl and stir to combine again.

Add the grated carrots and dried cranberries into the mixing bowl.

Mix all the ingredients together until well combined.

Line the baking dish with parchment paper, then pour the mixture into the mold, spreading it evenly. Tap the mold a few times to remove air bubbles.

Preheat the oven to 320°F (160°C) for 15-20 minutes. Then bake at 320°F (160°C) for 45 minutes to 1 hour, or until the cake is cooked. Insert a skewer to check; if it comes out clean, the cake is done. (Baking time may vary depending on the oven's heat and model, so check the cake's doneness accordingly.)

Once the cake is done, remove it from the mold and let it cool.

Meanwhile, let's make the cream. Place the steamed sweet potatoes in a blender and blend until smooth. Add coconut oil, honey or maple syrup, salt, vanilla extract, and lemon juice. Blend until well combined and smooth. Taste and adjust as desired.

Strain the mixture through a fine sieve to achieve a smoother cream.

Once the cake has cooled, cut it into two layers (I forgot to take a picture 😁). Spread some of the cream over the first layer of the cake.

Place the second layer on top and spread the remaining cream over the entire cake. The cream is just enough for the cake.

Decorate the cake as desired (I used what I had at home: cashews, pumpkin seeds, toasted white sesame seeds, toasted black sesame seeds, and dried jujube).