Line the baking tins with butter paper/parchment paper, preheat the oven to 180°c. In a bowl take 1/2 cup milk add vinegar to it & keep it aside for 10 minutes.
In mixing bowl take butter, brown sugar & regular sugar & beat it well for 30 seconds.
Grate English carrots & keep them aside, sieve maida with baking powder, baking soda & cinnamon.
Now add the milk, vinegar mix to butter mixture & give everything a good whisk, then add vanilla extract and mix well.
Now add ground almonds, sieved maida to the wet ingredients & mix well.
Finally add grated carrots & mix well, incase the batter is hard, add 1/4th cup milk & make a smooth batter.
Finally add salt mix well & pour the batter into the lined baking tins & bake the cake in a preheated oven over 180°c for 45-50 minutes
Check the cake with a toothpick after 45 minutes to see if it's done, if the toothpick comes out clean the cake is baked. Remove it from the oven & cool it on a wire rack for 2-3 hours.
Spread some cream cheese frosting on the cake & garnish with chopped almonds & carrot Julienne. Serve with tea/coffee.
