Carrot Cake - Eggless

I wanted to make a good eggless moist carrot cake for a long time. Shrini's friends were coming home for dinner and thought it would be perfect to have carrot cake for dessert. And its sure did taste well 'cos the plate was empty at the end ;)

Makes 1 - 9" cake pan

Ingredients Required:
All purpose flour - 1 cup

Vegetable Oil - 1/4 cup
Milk - 1/2 cup
Curd/yogurt - 1/4 cup

White Sugar - 2/3 cup +1 tblsp

Vanilla Extract - 1 tsp
Almond Extract - 1 tsp

Grated baby carrot - 1 cup

Baking Soda - 1 tsp

Baking Powder - 1 tsp

Cinnamon Powder - 1 tsp

Almonds/Pecans - 1/2 cup (optional)

How to make?
In a bowl, take the flour, baking soda, baking powder, cinnamon and mix them well.
In another bowl, take the oil, milk, sugar and curd. Give a good mix with a whisk so the sugar dissolves and all the wet ingredients are blended well.
Add the vanilla and almond extract and give another mix.
Add the flour mixture to the wet mix and give a nice mix with a whisk.
Finally fold in the grated carrots, and the chopped nuts.

Preheat the oven to 350 F.

Grease and flour a cake pan (preferably 9 inch).

Pour the batter in the cake pan.

Bake for 30 minutes.

Poke a fork in the cake to see if the cake is done.

Cool for 10 min.
Remove the cake from the pan and cool for another 10 minutes.

Slice and serve with Vanilla Ice cream.

Tip:
I did not use the chopped nuts but it would bring more flavor to the cake.
The trick to a soft cake is that the wet ingredients (oil/butter, milk and curd) should equal the amount of flour you are using. Oil and curd would make the cake more dense so we are adding in milk for a lighter cake. You can modify this proportion based on your taste.
The sweetness was just correct in the above recipe, if you have a sweet tooth go ahead and add more sugar.