Eggless Carrot Cake

Ingredients :

1 cup All purpose flour
Half tsp baking soda
1 tsp Baking powder
Pinch of salt
1/2 tsp cinnamon powder
1/4 cup oil
3/4 cup milk (room temperature)
Half cup sugar 
1 tbsp apple cider vinegar 
1 tsp vanilla extract
1 cup carrot grated
2 tbsp chopped cashew or almonds or walnut

Method :

• Preheat the oven at 300F for 10 minutes. Grease a baking dish with butter and dust with flour. Keep aside. I have used a 6x6 inch dish.
• Sieve the flour, baking soda, baking powder, salt and cinnamon powder. 
• Mix the wet ingredients (oil, milk, sugar, vinegar and vanilla extract) in another bowl. Mix till the oil is completely incorporated with the other ingredients and the sugar is dissolved. The mixture must be smooth.
• Now slowly add the flour mixture to the wet ingredients (2 tbsp at a time). Using the cut and fold method, mix in all the flour mixture.
• Add the grated carrots and the chopped nuts and slowly mix.
• Add more milk if the batter is too thick.
• Pour the batter into the greased baking dish and bake it in the preheated oven for 30 minutes.
• Check by inserting a skewer or a toothpick after 30 minutes. If it comes out clean, the cake is done.