Step 1

Grease a 6 inch pan and line it. Preheat the oven to 340 F or 170 C for at least 15 mins.

Step 2

Mix together milk, vinegar, sugar, vanilla & oil. Stir well until uniform & sugar dissolves completely.

Step 3

Fluff up the flour in the jar/pack first and then spoon it to the measuring cup. Then level it.

Step 4

Sieve together flour, baking soda, baking powder, cinnamon, nutmeg & salt. Mix well.

Step 5

Stir the milk mixture well and pour to the dry ingredients. Mix until just combined. Ensure there are no lumps.

Step 6

Add the grated carrots & mix gently until just combined.

Step 7

Tap the cake pan twice to the kitchen counter and bake for 28 to 30 mins.

Step 8

When the cake is done, tester inserted comes out clean.

Step 9

Cool the cake pan on the cooling rack for 10 mins. Invert on a cooling rack. Cool completely before slicing.

Step 10

You can use brick cream cheese for frosting or make your own at home.

Step 11

I boiled about 4 cups milk & curdled it using some lemon juice.

Step 12

Then drained to a muslin cloth.

Step 13

Made a knot & hung it for 2 hours to drain the whey completely.

Step 14

Then pulsed it in a processor until smooth. Use it as cream cheese for frosting.

Step 15

Add the cheese and butter to a mixing bowl. Whisk it well until smooth.

Step 16

Then add powdered sugar and beat until smooth, light, fluffy & creamy.

Step 17

It should be thick & of spreading consistency.

Step 18

You can add more sugar to suit your taste.

Step 19

If the frosting is too thick drizzle 1 tbsp milk or little powdered sugar and beat for a while.

Step 20

Transfer the frosting to the cake and spread it. Sprinkle some chopped nuts.

Step 21

Slice the eggless carrot cake and serve.