Grease a 6 inch pan and line it. Preheat the oven to 340 F or 170 C for at least 15 mins.

Mix together milk, vinegar, sugar, vanilla & oil. Stir well until uniform & sugar dissolves completely.

Fluff up the flour in the jar/pack first and then spoon it to the measuring cup. Then level it.

Sieve together flour, baking soda, baking powder, cinnamon, nutmeg & salt. Mix well.

Stir the milk mixture well and pour to the dry ingredients. Mix until just combined. Ensure there are no lumps.

Add the grated carrots & mix gently until just combined.

Tap the cake pan twice to the kitchen counter and bake for 28 to 30 mins.

When the cake is done, tester inserted comes out clean.

Cool the cake pan on the cooling rack for 10 mins. Invert on a cooling rack. Cool completely before slicing.

You can use brick cream cheese for frosting or make your own at home.

I boiled about 4 cups milk & curdled it using some lemon juice.

Then drained to a muslin cloth.

Made a knot & hung it for 2 hours to drain the whey completely.

Then pulsed it in a processor until smooth. Use it as cream cheese for frosting.

Add the cheese and butter to a mixing bowl. Whisk it well until smooth.

Then add powdered sugar and beat until smooth, light, fluffy & creamy.

It should be thick & of spreading consistency.

You can add more sugar to suit your taste.

If the frosting is too thick drizzle 1 tbsp milk or little powdered sugar and beat for a while.

Transfer the frosting to the cake and spread it. Sprinkle some chopped nuts.

Slice the eggless carrot cake and serve.