CARROT CAKE EGGLESS

Ingredients:

4 tbs soft butter
¾ cup curds, room temperature
½ cup castor sugar

1 cup of all purpose flour
1 tsp baking powder
1 tsp baking soda

1 ½ cups of grated carrots
¼ cups chopped cashew nuts or almonds
¼ cup sultanas
½ tsp grated ginger
A pinch of nutmeg
A pinch of salt.

Method:
Grease a 6 inch cake pan. Line it with parchment paper.
Preheat the oven to 180 degrees C for 10 minutes.

Sift together the flour, baking soda and baking powder 2 times.
Mix together the curds, butter and sugar, and cream well.
Do not worry if the batter looks a bit thick.

Add in the grated carrots, spices, nuts and fruit.
Mix well, now the batter should be like dropping consistency.
If not add little more curd and mix again.

Pour the batter into the cake pan. Smooth the top with the wet spatula.
Bake at 180 degrees C for about 40 minutes.
Test to see if the cake is cooked.
Remove from the oven and let it rest for about 10 minutes.

Now loosen the cake from the sides of the pan.
Turn out onto a wire rack to cool well.
Now you can slice it to your taste.