Carrot Cinnamon Cake
|1||cup of all purpose flour|
|½||cup of freshly grated carrots|
|¾||cup of home-made curd|
|½||cup of granulated sugar|
|½||teaspoon of baking soda|
|½||teaspoon of baking powder|
|¼||teaspoon of cinnamon powder|
|2½||tablespoons of milk|
|¼||cup of olive oil|
|1||teaspoon of vanilla extract|
|handful||of chopped walnuts (optional)|
|1.||Preheat oven to 200 C. Grease and line a 6 inch round pan. Sift flour, baking soda and baking powder 2-3 times.|
|2.||In a large bowl, beat the sugar, yogurt, milk and olive oil for 5 minutes on high speed till sugar dissolves. Add in cinnamon powder and vanilla extract and give a quick stir. Slowly fold in grated carrots. Now add the flour in 2 lots, blending in well after each addition. If you desire you can add chopped walnuts in the batter as well.|
|3.||Pour the batter in the prepared pan. Top with chopped walnuts. Bake at 200°C for 10 minutes, reduce temperature to 170-180°C and bake for 20-25 minutes or till a toothpick inserted into the cake comes out clean.|
|4.||Cool the cake for 30 minutes and then overturn onto a plate. Wait for at least 2 hours before slicing it, else it doesn't slice neatly.|
Recipe loosely adapted from here.
I used oil for my cake.
Like a quickbread it is best to slice the cake next day.