Preheat oven at 180 deg C. Grease the baking tray with butter and sprinkle some flour on top of it
Grate ¾ cup carrots finely and keep aside
Sieve maida, wheat flour with baking soda, salt and baking powder, set aside.
In a mixing bowl add all the wet ingredients: curd, sugar/dates puree, milk and oil. Mix well until sugar completely dissolves.
Add cinnamon powder and vanilla essence and stir gently.
Add carrots and maida + wheat flour mixture.
Take walnuts keeping a few aside for garnishing at the top and toss them in wheat flour. This prevents the walnuts from sinking to the bottom of the cake.
Add the flour coated walnuts to the batter and whisk it well to form a smooth creamy flowing batter.
Pour the batter in the baking tray and tap it gently to release any air and make it even.
Add the remaining chopped walnuts to the top of the batter and put it in the microwave to be baked.
Bake the cake at 180 deg C for 20-25mins or until the toothpick inserted at the center comes out clean.
Allow it to cool completely and enjoy this healthy and tasty cake.
