Oven Temp: 325F-160C
3 cups carrots, grated
2 cups (240 gm) all purpose flour
1 cup assorted nuts, chopped
2 tsp baking soda
1 tsp salt
2 tsp cinnamon (dalchini) powder
2 cups (480 gm) brown sugar or grated jaggery
1 1/2 cup oil (360 ml)
4 eggs, lightly beaten
Pastry cups and muffin pans
Sift flour, soda, salt and cinnamon.
Add to this the brown sugar/jaggery, oil and beaten eggs. Mix well.
Mix in the carrots and nuts.
Put the batter into the pastry cups (not more than 1/2 full) and bake in a pre-heated oven for 15-20 minutes.
Remove from the oven and leave to cool.