Ingredients (Serves 12):

Instructions:

Grate 2 Carrots worth 250g. Set it aside.
In a large mixing bowl, add one egg and 1/4 cup of brown sugar.
Add 1/4 cup of oil, 1/4 cup of milk.
Next, add a tsp of vanilla extract.
Whisk all the wet ingredients well. The sugar should dissolve completely in the egg mixture.
Using a sieve, add the dry ingredients one by one.
Start with 1 1/4 cup of whole wheat flour. You can also use all-purpose flour. Or use half and half wheat flour and plain flour.
Add 1/4 tsp cinnamon powder for spice, 3/4 tsp baking powder, 1/2 tsp of baking soda and 1/4 tsp of salt.
Sift the flour and salts so that they mix evenly.
Now add fine carrot strands and 1/4 cup of mixed chopped nuts.
Combine everything together with a spatula gently.
Meanwhile preheat the oven to 185C.
Grease a muffin pan with oil or use butter paper to avoid sticking.
Bake for 30 minutes in the preheated oven until done. The baking time may vary depending upon the pan size, consistency of the batter and temperature of the oven.
Always keep an eye towards the end (from 20mins onwards) and check by inserting a toothpick. If it comes out clean carrot cake is ready.
Take out the pan and let cool for a few minutes.