Eggless Carrot Cake From Scratch

All Purpose Flour Or Maida – 2 Cups ( Replace with Wheat Flour)

Brown Sugar / Jaggery – 1/2 Cup

Regular Sugar – 3/4th Cup

Unsalted Butter – 1 stick (4oz/8 Tbsp)
Yogurt – 1 Cup
Baking Powder – 1 3/4 tsp
Baking Soda – 3/4 tsp
Salt – 1/4 tsp
Cinnamon Powder – 2 tsp (Powder cinnamon with sugar)

 

Milk – 1/4 CupVanilla Extract -1 tsp

Whipped cream for frosting.

Method

• In a bowl add flour, Baking Soda, Baking Powder, Salt incorporate well.
• In another large bowl add Butter, Brown Sugar, Sugar & Vanilla extract. Mix well.
• Add Yogurt beat well with whisk.
• Add Flour and milk batch by batch whisk until a smooth batter is formed.
• Finally add Carrot and Cinnamon powder, stir well.

• Take 2 round cake pans, butter the bottoms and sides, dust with flour or parchment paper.
• Evenly divide the batter into 2 cake pans and gently flatton the top or tap it.
• Bake for 30 mins at 350°F. Remove from Oven and allow the cakes to cool in the pan for 10 minutes.

• Flip them out onto any plate and allow them to cool completely before frosting. Place one cake on a plate.

• Add the whipped cream/frosting on top of the cake. Place second cake (face down) over the first cake,  frost top and sides evenly.

• Decorate according to your taste (I used Blueberries on top).

Note: