Yummy carrot cake

Homemade cakes have become a rage during the lockdown period and the trend is continuing into the Christmas season as well. Carrot cakes are extremely moist and super delicious. 

You could amp it up by frosting the cake with rich cream cheese or whipping cream mixed with refreshing rose water. Chopped nuts and pistachios would add a crunch too. Try out this amazing recipe of homemade carrot cake.

Ingredients
2 cups all-purpose flour
1 tsp baking soda
1 ½ tsp baking powder
½ tsp salt
1 ¼-1 ½ cup sugar
2 tsp vanilla essence
3 eggs
¼ cup yoghurt
1 tbsp rose water
1 tsp cinnamon powder
¼ tsp cardamom powder
1 cup sunflower/vegetable/canola oil
2 ½ cups grated carrot
¼ cup-½ cup chopped nuts (you could also add walnuts and pecan nuts)

Preparation
Preheat the oven at 180 degree Celsius
Sift the all-purpose flour, baking soda, baking powder, salt, cardamom powder and cinnamon powder into a bowl; do this at least twice
Beat 2 egg whites in another bowl using an electric beater
Keep this aside to be used later
Meanwhile, beat two egg yolks and one whole egg in another bowl
Add vanilla essence into it and beat well
Add the sugar in three batches and keep beating; this is an important step
Beat the eggs and sugar for at least 5 minutes until the mixture turns white and frothy
Now add the oil and yoghurt
Beat well
Add the rose water and beat again
Into it add the dry ingredients gradually 
Fold or beat until they are nicely mixed; however, do not overbeat the batter
Add the grated carrot and chopped nuts; mix well
Now add the beaten egg whites 
Fold them slowly
Transfer the cake batter into a greased cake tin
Bake the carrot cake immediately in a preheated oven of 350 Fahrenheit or 180 degree Celsius
Soft and spongy carrot cake is ready
Decorate with cream cheese frosting if required.