Eggless Carrot Cake Recipe

• 1½ cups All-purpose Flour (Maida)
• 1¼ cups Sugar
• 1½ cups Carrots (shredded)
• ¾ cups Oil
• ½ cup Plain Yogurt
• 2 tbsp Vanilla Essence
• 2 tsp Cinnamon Powder
• 4 Cloves (crushed)
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• ½ cup Mixed Nuts
• ¼ cup Coconut Flakes (optional)

• Preheat oven to 175 degrees Celsius.
• Shred carrots and keep in a bowl. Do not strain the water from carrots.
• Take a separate bowl and add all-purpose flour, baking powder, baking soda, cinnamon powder and cloves.
• Now add oil, sugar and yogurt and beat with a whisk, until it turns into a smooth batter.
• Add carrots, vanilla essence and nuts. Mix thoroughly.
• Grease an 8 x 8 inch cake tray.
• Pour the batter into the pan and bake at 175 degrees Celsius for about 50 minutes or until a toothpick inserted comes out clean.
• Remove and let it cool.
• Transfer the cake from the pan to a wire rack.
• Serve.