Eggless carrot cake

Ingredients:

Maida / All purpose flour - 1/2 cup
Sweetened Condensed Milk - 1/4 cup (1/2 tin)
Yogurt / curd - 3/8 cup or according to consistency
Powdered sugar - 1/2 cup
Carrot  - 1/2 cup  grated
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Butter / oil - 1/2 cup melted
Vanilla essence - 1 tsp
Almonds/Walnuts, Pumpkin seeds - 1/2 cup
Salt  - a pinch
cinnamon powder - 1/4 tsp

Method:

1) Preheat the oven at 350 F / 180 C for 5 minutes. Lightly grease a pan using butter or vegetable shortening and line it with parchment paper.
2) Sift together the flour, baking powder, baking soda and salt. Mix in the sugar, cinnamon powder after sifting.
3) In a separate bowl mix melted butter, condensed milk, curd and vanilla extract.
4) Slowly add the dry ingredients mixture and mix well to get lump free mixture. Now add grated carrot and mix well.
5) Pour the batter in the prepared pan and tap the pan to even it out and break the air bubbles if any.
6) Bake it for 30 mins. 

7) Place the pan on a cooling rack and remove the cake after 10 minutes. Place the cake on the rack for it to cool down completely before slicing it.

Decorate the cake as you wish or serve it as it is.Soft and delicious carrot cake is ready to be served.

Note:

1) Cashew , Raisins, Almonds (1/2 cup) can also be added. Nuts are up to individual choice.
2) Avoid salt if using salted butter.
3) Both cinnamon and nutmeg powder can also be added instead of just cinnamon powder or 
spice powder ( cinnamon, Cloves, nutmeg) - 1/4 tsp can be added.

4) Coating the carrots, walnuts and raisins with flour, will prevent it from sinking to the bottom of the cake.
5) Use thick yogurt.
6) Any flavorless vegetable oil can be substituted with butter.
7) The cake tastes best after 8-12 hours when the spice flavors have all seeped in.