Carrot cake

INGREDIENTS:
( Serves - 3 to 4)

• All-purpose Flour (Maida) – 2 cups (300g)
• Baking Powder – 1 tsp
• Baking Soda – 1 tsp
• Yogurt – 1 cup
• Sugar – 1.5 cup
• Vanilla -1 tsp
• Carrots – 2 cups, finely shredded
• Walnuts – 1/2 cup, chopped
• Salted Butter (If using unsalted butter, add 1/2 tsp salt to flour)
• Flaxseed Powder – 2 Tbsp mixed with 6 Tbsp warm water (allow it to sit for 10 mins)

PROCEDURE:

• Preheat Oven to 350 degrees F or 180 C.
• Mix all dry ingredients:  All-purpose Flour, Baking Soda, Baking Powder.
• In another large mixing bowl, add Yogurt,  Sugar and Vanilla. Mix until sugar dissolves.
• Add  Flaxseed Mixture and mix.
• Add Flour to the wet ingredients and mix until a smooth batter is formed.
• Add Carrots, Walnuts and Butter. Mix well.
• Lightly butter the bottoms and sides of  cake pans and dust with flour.
• Bake for 30 to 40 minutes at 350F/180C.
• Insert a toothpick to check if the inside of the cake is baked.
• Sprinkle a few chopped walnut pieces over the top to garnish.
• Remove from Oven and allow the cakes to cool in the pan for 5 minutes.