Egg-less Whole Wheat Atta Carrot Cake

First long summer weekend is here. We haven't planned anything special, but I am making some snacks for us. Some savory and some baked goodies. Gone are the days when I used to bake with all purpose flour (maida). Nowadays, I bake with Atta, the wheat flour we regularly use for making rotis and parathas.

Ingredients:
Wheat Flour/Atta - 1 1/4 cups
Grated Carrots - 1 cup
Sour Cream - 1 cup
Olive Oil - 1/2 cup
Powdered Sugar - 1/2 cup + 1/3 cup
Vanilla Extract - 2 tsp
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - 1/8 tsp

How to bake an Egg-less Whole Wheat Carrot Cake:

• Grate the carrots using a grater or a food processor. I used a food processor to grate baby carrots.
• Preheat the oven at 350 degrees F. Grease a loaf pan with cooking spray or oil or butter.

• Sift the dry ingredients - wheat flour, baking soda, baking powder and salt using a sieve in a bowl.
• In another mixing bowl, add sour cream, oil and vanilla extract. Using a whisk, mix all the ingredients until it turns creamy. Next, add sugar to the bowl and whisk again.
• I have used full fat/whole milk sour cream. Instead of sour cream, you can use thick Greek yogurt. Add a couple tbsp more sugar if you like your cake slightly more sweet.

• Now add grated carrots to the mixing bowl and whisk again. Lastly, add the sifted dry ingredients, little at a time and gently mix with a spatula. Do not over mix. Add this thick cake batter to the greased loaf pan. Using the spatula spread it evenly.

• Bake the cake at 350 degrees F for 35 - 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Keep an eye after 20 minutes, cause baking time in ovens may vary.
• Let the cake cool in the pan for 5 - 10 minutes. Invert the cake pan on the cooling rack and lightly tap the pan. Slice the cake after it cools down completely. Enjoy!