Ingredients:

For the Cake:

· 1 1/2 cups (180g) whole wheat flour (fine or whole wheat pastry flour for a softer texture)

· 1 tsp baking powder

· 1/2 tsp baking soda

· 1/2 tsp cinnamon powder

· 1/4 tsp nutmeg powder (optional, for extra warmth)

· 1/4 tsp salt

· 1/2 cup (120ml) vegetable oil (or melted butter)

· 1/2 cup (100g) sugar (or use jaggery powder or coconut sugar for a healthier alternative)

· 1/2 cup (120g) plain yogurt (or dairy-free yogurt for a vegan version)

· 1/4 cup (60ml) milk (dairy or plant-based)

· 1 tsp vanilla extract

· 1 cup (about 2 medium-data-sized) grated carrots (fresh and finely grated)

· 1/4 cup (40g) chopped nuts (walnuts or almonds, optional)

· 1/4 cup (40g) raisins (optional)

For the Frosting (Optional):

· 1/2 cup (120g) cream cheese (or non-dairy cream cheese for a vegan version)

· 1/4 cup (60g) powdered sugar (or to taste)

· 1/2 tsp vanilla extract

· 1-2 tbsp milk (to adjust consistency)

Instructions:

1. Preheat the Oven:

· Preheat your oven to 180°C (350°F). Grease and line a 7-inch round cake pan (or any other pan you prefer) with parchment paper, or lightly grease with butter or oil.

2. Mix Dry Ingredients:

· In a medium bowl, sift together the whole wheat flour, baking powder, baking soda, cinnamon powder, nutmeg powder (if using), and salt. Set aside.

3. Mix Wet Ingredients:

· In a large mixing bowl, whisk together the oil, sugar, and yogurt until well combined.

· Add the milk and vanilla extract and mix until smooth.

4. Combine Wet and Dry Ingredients:

· Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or spoon. Mix until just combined. Be careful not to overmix the batter.

5. Add Carrots and Extras:

· Fold in the grated carrots, chopped nuts, and raisins (if using). The grated carrots should be finely grated to ensure the cake remains moist and soft.

6. Pour and Bake:

· Pour the batter into the prepared cake pan and spread it evenly.

· Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean, or with a few moist crumbs.

· The cake should be lightly golden and spring back when gently pressed.

7. Cool the Cake:

· Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before frosting.

8. Prepare the Frosting (Optional):

· While the cake is cooling, you can prepare the frosting. In a bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Add milk gradually to achieve your desired frosting consistency.

· If you want a slightly tangy frosting, you can add more cream cheese, or for a sweeter frosting, increase the powdered sugar.

9. Frost the Cake:

· Once the cake is completely cooled, spread the frosting over the top and sides of the cake. Decorate with additional chopped nuts or shredded coconut if desired.

10. Serve:

· Slice the cake once the frosting is set. Serve as a dessert or with a cup of tea!

Tips & Tricks:

1. Carrot Texture:

o Make sure to grate the carrots finely for a smooth, moist texture. Avoid using coarser gratings as they can lead to a denser cake.

2. Sweetness:

o Adjust the sweetness to your liking. If you prefer a less sweet cake, you can reduce the sugar and rely on the natural sweetness of the carrots and raisins.

3. Spices:

o Cinnamon and nutmeg pair wonderfully with carrots. You can experiment with other warm spices like ginger or cloves for added flavor.

4. Oil Substitute:

o If you want a healthier version, you can substitute the oil with applesauce or mashed banana for a lower-fat option.

5. Vegan Version:

o For a vegan carrot cake, replace the yogurt with plant-based yogurt and use non-dairy milk. You can also use a vegan cream cheese substitute for the frosting.

6. Make it a Layered Cake:

o If you want a layered carrot cake, you can divide the batter between two round cake pans. This makes it easier to frost and can look quite impressive!

Storage:

· Room Temperature: This cake stays fresh for 2-3 days when stored in an airtight container at room temperature.

· Refrigeration: If frosted with cream cheese frosting, store the cake in the fridge for up to 1 week.

· Freezing: You can freeze the cake for up to 1 month (without frosting). Wrap it well in plastic wrap and aluminum foil, then thaw at room temperature when ready to serve.

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.