Wash, peel and grate the carrots. Keep it aside.
Chop the walnuts and almonds into small pieces. Transfer them to a bowl and add ½ teaspoon of flour. Coat them well with the flour and keep them aside.
Add aata (whole wheat flour), baking powder, baking soda, cinnamon powder, dry ginger powder, and salt in a big bowl. Mix them well and set aside.
Preheat the oven to 170 C. Grease the cake tin and line it with parchment paper.
Add brown sugar and oil to a big mixing bowl. Whisk it well until the mixture looks homogenous.
Add curd (yoghurt) and whisk it well.
Add vanilla essence and mix it well.
Add dry ingredients (flour mixture) to the wet mixture. Whisk it well and make sure there are no lumps in the batter. Try not to over-mix the batter.
Add milk and fold it well into the cake batter.
Add grated carrots and chopped nuts to the batter. Carefully fold them well into the cake batter. Do not over-mix the batter.
Pour the cake batter into the cake tin. Spread it evenly and level it with a spatula.
Bake the cake in the preheated oven for 40-45 minutes until the skewer inserted into the centre comes out clean.
Allow the cake to cool down completely on the wire rack.
Garnish the top with cream cheese frosting or whipped cream frosting. Sprinkle chopped walnuts on the corners of the cake. It’s an entirely optional step; you can skip it.
Whole wheat flour eggless carrot cake is ready to serve. Slice and serve!