Healthy Carrot cake

Ingredients

1. Flour- 2 cups

2. Salt- 1 tsp

3. Baking powder- 2 tsp

4. Baking soda- 2 tsp

5. Cinnamon- 2 tsp

6. Nutmeg- 0.5 tsp

7. Oil- 0.5 cups

8. Dates- 1 cup

9. Vanilla extract- 2 tsp

10. Curd- 0.75 cups

11. Grated carrots- 2.5 cups

12. Milk- 0.5 cups

13. Frosting (optional): 0.5 cups cream cheese, 0.75 cups jaggery, 2 tbsp milk

Procedure

In a small bowl, add in the dates, and mix it with some hot water. Put this in the blender. This mixture becomes a good substitute for sugar.

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set it aside.

In a large bowl, combine the oil and dates mixture. Mix this for 2-3 minutes until it becomes paler in colour. Next, add the vanilla extract and the curd ( which is a substitute for 3 eggs). After combining these ingredients, add in all of the grated carrots and gently mix with a spatula.

Then, add in a third of the dry ingredients to the wet bowl and gently fold. After this, add half the milk and mix. Repeat until the dry ingredients and the milk are all used up. The batter is complete.

Line a baking tray with parchment/butter + flour. Pour in the batter, even it out, and tap it on the counter 10 times to prevent air bubbles. Bake it in a preheated oven for 45-50 minutes at 175 degrees.

While it's baking, make the optional frosting. Add the cream cheese, jaggery, and milk into a bowl, along with a splash of optional vanilla extract. Mix vigorously for at least 5 minutes, until there are no lumps, and the frosting is extremely light and fluffy. Place it in a piping bag.

After the cake has cooled for at least 20 minutes, pipe the frosting in any which way you like. I even added a few fruits on top of the cake as shown in the picture.

Enjoy!