Before you begin

• Prep Needed: Grease and dust a loaf tin. Grate the Carrots with a fine grater
• Equipment needed: Loaf tin, Oven, Bowl, Spatula
• Time required: 15 minutes to mix, 45-50 minutes to bake, 30 minutes to cool down
• Storage instructions: Store in an airtight container and refrigerate. Consume within 2-3 days
• Serving ideas: Serve warm alongside tea/coffee

Ingredients

• 1/2 cup milk
• 2 tbsp white vinegar
• 3/4 cup sugar
• 1/2 cup neutral oil
• 1.5 cups grated carrot (use a fine grater. 4 small or 2 large carrots)
• 2.5 cups atta or whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon powder
• 1 tsp vanilla essence

Method

1. Grease and dust a loaf tin, keep aside.
2. In a large mixing bowl, add the milk, vinegar, sugar, vanilla essence, oil and grated carrots.

Note: I use regular granulated sugar for baking, which needs time to dissolve. Let the mixture sit for 5 minutes as the sugar will dissolve.

4. Add the atta, baking powder, baking soda, cinnamon powder and fold to incorporate. The mixture will be quite a thick mixture, which will bake to the perfect consistency as the carrots will release moisture as it bakes. Do not add more liquid at this stage even if the cake batter looks dry,
5. Transfer the mixture to the prepared loaf tin, smoothen out the top and let it bake at 170-180deg Celsius for 45-50 minutes, till a skewer comes out clean or the cake leaves the sides.
6. Let the cake sit on the counter for 30 minutes before releasing the sides to turn it over on a plate, slice and serve warm.