Moist Carrot & Besan Flour Cake

1.Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.

2.In a mixing bowl, combine the besan flour, baking soda, and salt. Whisk together until well blended.

3.In another large bowl, beat the eggs and sugar together until the mixture is light and fluffy.

4.Add the grated carrots, water, vegetable oil, and vanilla extract to the egg mixture. Mix until combined.

5.Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.

6.Pour the batter into the prepared cake pan, smoothing the top with a spatula.

7.Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

8.Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.