EGGLESS CARROT CAKE ( Kugan )

EGGLESS CARROT CAKE

Ingredients:

2 cups self raising flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon powder

½ cup melted butter
1 cup evaporated milk
1 ½ cups castor sugar ( little less if you like )
½ cup curds

1 tsp vanilla essence
1 tsp almond essence

2 cups grated carrots, squeeze the juice
1 cup chopped cashew nuts, or almonds

Method:
Mix well the flour, baking soda, baking powder, cinnamon powder
and little salt. Set aside.

In another bowl, take the butter, sugar, milk and curds.
Give a good mix with a whisk, so that the sugar is dissolved,
and all the wet ingredients are blended well.

Add in the vanilla and almond essence, give another good mix.
Fold in the flour well, then use the whisk and give a good mix.
Finally fold in the grated carrots, and the chopped nuts.

Preheat the oven to 150 degrees Centigrate.
Grease and flour a 9 inch cake pan. Pour the batter into the pan.
Bake for about 40 minutes, or till the cake is cooked.

Use a cake tester to test if the cake is cooked.
Remove the pan and let the cake cool for 10 minutes in the pan.
Remove the cake from the pan and cool for another 10 minutes.

Serve as it is or ice the cake.