Eggless carrot cake

I want to try this carrot cake for last Easter, kept postponing and did after this Easter. The color of the cake depends on the carrot. If you are using white sugar and carrots are sweet enough you can use half cup too. Send carrot cake as a lunch to school, the kids will enjoy!!!

Recipe source: here
Ingredients:

• All purpose flour - 1 cup
• Brown sugar - 2/3 cup
• Baking powder - 1/2 tsp
• Baking soda - 1/2 tsp
• Yogurt -1/2 cup
• Grated carrot - 3/4 cup
• Grated ginger - 1 tsp
• Salt - a pinch 
• Vanilla extract - 1/4 tsp
• Oil - 1/2 cup
• Walnut - 1/4 cup

Method:

Pre-heat the oven to 350 deg F.
Sieve all purpose flour, baking powder and baking soda. In a mixing bowl combine yogurt, oil, vanilla extract, salt and brown sugar. Mix until sugar dissolves.

Add the grated ginger and carrot in the yogurt mixture. Mix well. Gradually add the all purpose flour to the yogurt-carrot mixture. If the mixture is too dry add 2 tbsp of milk.

Fold walnuts. Pour in the greased pan. Bake for 20 minutes or until the tooth pick inserted in comes out clean.

Serve as a snack or for breakfast.