Eggless Carrot Cake in Kadai

Steps

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1. 1
   Mix the wet ingredients together: combine 1/2 cup of fresh curd or yogurt, 1 cup of granulated white sugar, and 1/2 cup of boiled and cooled milk. Whisk until the sugar is completely dissolved.
   ▶ ≈0:32
2. 2
   Add 1/2 cup of refined oil or melted butter and whisk until the mixture becomes nice and creamy.
   ▶ ≈0:52
3. 3
   Sift in all the dry ingredients: 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, a pinch of salt, and 1 teaspoon of cinnamon powder. Gently mix with a whisk to combine without lumps.
   ▶ ≈1:13
4. 4
   Add 1/4 teaspoon of nutmeg powder and gently mix until the batter is silky smooth.
   ▶ ≈1:34
5. 5
   Fold in 2 cups of finely grated fresh carrots, 1 cup of chopped walnuts, and 1/4 cup of raisins, mixing gently until evenly distributed throughout the batter.
   ▶ ≈1:57
6. 6
   Prepare the cake tin by greasing all sides with butter, then dust with flour to coat thoroughly.
   ▶ ≈2:45
7. 7
   Pour the batter into the prepared cake tin and gently tap to release any air bubbles.
   ▶ ≈3:05
8. 8
   Preheat the kadai on medium flame for about 5 minutes, then place the cake tin inside on a stand and garnish the top with chopped walnuts.
   ▶ ≈3:29
9. 9
   Cover the kadai and bake on medium flame for 1 hour. Check for doneness by inserting a toothpick or skewer into the center—it should come out clean.
   ▶ ≈4:08
10. 10
    Remove the cake tin from the kadai and let the cake cool completely before turning it out. Once cooled, slice and serve.
    ▶ ≈4:40