Eggless Carrot Cake

Ingredients:


Maida - 3/4 cup (135 gms)
Wheat flour - 1/4 cup (35 gms)
Grated carrot - 1/2 cup heaped
Curd - 3/4 cups (200 ml)
Olive oil/Castor Oil - 1/4 cup (60 ml)
Milk - 2.5 tbsp
Brown Sugar -3/4 cup
Vanilla essence - 1/2 tsp
Cinnamon powder - 1/4 tsp (optional)
Baking powder - 1/2 tsp
Baking Soda - 1/2 tsp
Salt -1/4 tsp
Walnuts, chopped - handful

Recipe: 

1.Sieve maida,wheat flour with baking soda and baking powder, set aside. Grate carrots finely and keep aside.In a separate bowl add curd, sugar, milk and olive oil. Mix well until sugar completely dissolves
2.Then add cinnamon powder, vanilla essence and give a quick stir. Finally fold in carrots then add maida+wheat
3.Whisk it well to form a smooth creamy flowing batter. You can fold in chopped walnuts into the batter itself. Preheat oven at 180 deg C for 10 mins Grease the cake mould with butter and maida. Bake the cake in microwave convection mode at 180 deg for 25-30mins or until the toothpick inserted at the center comes out clean.
4.Immediately transfer the cake out from microwave and Allow it to cool for atleast an hour before slicing.