Eggless Whole Wheat Carrot Walnut Cake

Preheat the oven at 180°C for 10 mins.
In a mixing bowl add all the dry ingredients – whole wheat flour, baking powder, baking soda, salt, cinnamon powder and mix well.
In another bowl add all the wet ingredients – light brown sugar, oil, curd, milk, orange juice, vanilla essence and orange zest. Whisk until the mixture is well combined and the sugar is dissolved.
Now in batches, add the dry ingredients to the wet ingredients and whisk gently until there is no more dry mixture.
Add finely grated carrots and chopped walnuts, fold them in gently.
Add the prepared cake batter into a lined baking tray – I used my 10” loaf pan. Smoothen the batter and pat it down.
Bake at 180°C for 35-40 mins until a tester inserted comes out clean.
Remove the cake from oven and let it cool down a bit before inverting it onto a plate.
Meanwhile make the orange glaze by mixing icing sugar with fresh orange juice.
Drizzle the glaze all over the cake and decorate with toasted walnuts on top.
Cut the cake with a serrated knife and serve with a cup of coffee/tea.
Cake stays well at room temperature for 2-3 days. For longer shelf life, refrigerate in an airtight container.