Grate carrots finely and keep aside. Sieve maida, wheat flour with salt, baking soda and baking powder, set aside. In a mixing bowl add curd, sugar, milk and olive oil. Mix well until sugar completely dissolves.

Then add cinnamon powder, vanilla essence and give a quick stir. Finally fold in carrots then add maida+wheat flour mixture.

Whisk it well to form a smooth creamy flowing batter. You can fold in chopped walnuts into the batter itself. I forgot to add it and remembered only after I added the batter to the tin so just sprinkled on the top :)  Preheat oven at 180 deg C for 10 minutes. Meanwhile lay butter paper inside the tin(only for the bottom).Grease it with butter and maida,  I had some remaining batter so poured into my individual muffin tin. Bake the cake at the same temperature for 20-25 minutes or until the toothpick inserted at the center comes out clean. The muffins were done in 12 minutes.

Immediately transfer the tin onto a wet cloth for easy unmolding. Allow it to cool for 15 minutes, then invert and carefully peel of the butter paper. Then allow it to cool for at least an hour before slicing.

Slice it into squares, cool completely and store in an airtight container.