This scrumptious vegan carrot cake is moist, light, and very smooth to make. It's perfect to be loved on heat evenings with a cup of tea.

Ingredients for vegan carrot cake
1 cup all-purpose flour maida
1 cup whole wheat flour aata
1.5 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup brown sugar
1 teaspoon cinnamon powder
1/2 teaspoon salt
1 cup soya milk If you are not a vegan, use normal dairy milk
2 teaspoon apple cider vinegar
1/2 cup any neutral oil I used canola oil
2 cups grated carrots
1/2 cup chopped walnuts
Ingredients for cream cheese frosting
3/4 cup vegan cream cheese if you are not a vegan, use normal dairy cream cheese
4 tbsp icing sugar
Ingredients for garnishing (optional)
1.5 tbsp chopped walnuts
1 tbsp grated carrot

In a bowl mix milk and apple cider vinegar, keep aside, and allow the milk to curdle. Once the milk gets curdled add in the oil.
Take another bowl, sieve all the dry ingredients in it, and mix them.
Now add the dry ingredients to wet ingredients and mix till they get combined. Do it manually, don't use electric beater as we want to do it gently.
Finally, add the chopped walnuts and grated carrot to the batter and gently fold them in the batter with the help of a spatula.
Grease a cake pan and pour the batter into it. Bake in a pre-heated oven at 180 degrees Celsius for 40-45 minutes or until the inserted toothpick comes out clean.
Take out the cake on a cooling rack and let it reach room temperature.
In the meanwhile for preparing cream cheese frosting, take vegan cream cheese in a bowl and add icing sugar to it. Beat it with an electric beater for a few seconds. Don’t overbeat otherwise the frosting will become very thin and runny.
Nicely spread the cream cheese frosting on the cake and garnish with chopped walnuts and grated carrots. Let the frosting set on the cake and then cut the slices of your tasty vegan carrot cake.