Carrot Cake

Ingredients –

All-purpose Flour (Maida) – 2 cups

Baking Powder – 1 t-spoon

Baking Soda – 1 t-spoon

Salt – ½ t-spoon

Cinnamon Powder – 1 t-spoon (as per your taste)

Nutmeg Powder – 1/4^th tsp

Yogurt – 1 cup

Brown Sugar – ½ cup, packed

Sugar – 1 cup

Vanilla -1 t-spoon

Carrots – 2 cups, finely shredded

Walnuts – 1/2 cup, chopped (reserve few for garnishing)

Unsalted Butter – 1 stick (4oz), melted

Eggs – 2

Procedure -

Preheat Oven to 350 degrees F or 180 C.

1. In a mixing bowl, add All-purpose Flour, Baking Soda, Baking Powder, Cinnamon Powder and Nutmeg Powder. Mix well. Sieve if possible.

2. In another large mixing bowl, add Yogurt, Brown Sugar, Sugar and Vanilla. Mix until sugar dissolves.

3. Take two bowls and break eggs separating white and yellow of eggs. Beat yellow and white separately. White should be very light and frothy.

4. Add Eggs to the sugar and yogurt mixture. Fold in the Flour mixture until a smooth batter is formed.

4. Add shredded carrots, walnuts and butter. Mix well but lightly.

5. Grease the bottoms and sides of 2 9” cake pans and dust with flour. (A

9”×13” rectangle pan can also be used.)

6. Evenly divide the batter into the 2 cake pans and smooth the top.

7. Bake for 30 minutes at 350F/180C.

8. Remove from Oven and allow the cakes to cool in the pan for 5 minutes.

9. Flip them out onto waxed or parchment paper and allow them to cool.

If you wish to frost this cake let the cake cool completely and then start frosting.