Carrot Pecan Cake (Eggless)

A moist and a yummy cake “Carrot Cake”. Grated carrot, nuts and spice all in a cake which makes the flavor and taste of the cake simply incredible. Adding pecan / walnut is to get some crunch with the moist cake. You can always frost the cake ones it is out of the oven and is cooled.
Prep Time	15-20 minutes
Cooking Time	40-45 Minutes
Serves	6-7 People
Ingredients	All Purpose Flour / Maida Powdered Sugar Butter Curd Baking Soda Vanilla Essence Cinnamon Powder Grated Carrot Chopped Pecan Milk	2 Cup 1½ Cup ½ Cup ¾  Cup ½ Tsp. 1 Tsp. ½ Tsp. 1 Cup ½ Cup ¾ - 1 Cup (Approx.)
Method   1.     Get butter up to room temperature 2.     Mix and Sieve All Purpose Flour / Maida and baking Soda and set aside 3.     In a mixing bowl, add butter and sugar. Whisk vigorously for 3-4 minutes. 4.     Add curd and whisk again for 2-3 minutes.   5.     Add chopped pecan and grated carrot and mix well and beat for some more time.   6.     Add vanilla essence and cinnamon powder and whisk. 7.     Mix the sieved all-purpose flour and whisk again for 1-2 minutes   8.     Now add milk slowly and keep on mixing till you get a medium consistency (not too thick or thin… thicker than Idly batter if you would compare).   9.     Preheat the oven for 5 minutes at 350 F (160 C). Grease the baking pan with a little butter.   10.  Pour the batter to baking pan and bake for about 30 minutes at around 350 F till the Cake turns golden brown.   Note: The edges bake faster than the center, so keep an eye on the edges. Another test is to prick with a knife and knife to come out clean without any batter sticking to it.   11.  Take out the pan, let it cool down