Preheat the oven for 5 minutes at 180 degrees Celsius and oven setting should be to cook both top and bottom. Increase the time to 15 to 20 minutes on a cold day.

Grease a cake tin with butter and line the tin with flour to avoid the cake from burning. You can also use a butter sheet.

Take two bowls one to keep dry ingredients and one to keep the wet ingredients.

In the dry ingredients bowl add flour, baking soda, and baking powder. Mix them thoroughly.

In the wet ingredients bowl add butter and honey and mix them thoroughly. The butter should become lighter in colour by mixing it. Then add curd in lots or eggs one at a time and mix with a whisk or do so in a came mixer stand.

After mixing the contents thoroughly add the grates carrots, milk and essence.

Add the wet ingredients little at a time to the dry ingredients bowl and do a ribbon action (move the whisk and fold). Donot tap the whisk but fold to aerate the mixture.

Taste the batter at this point to check for the sweetness. Add more honey in case it is not sweet enough. Check how thick the batter is. It shouldn't be too runny nor too thick. If it is thick then pour milk or add a banana.

Drop the mixture into a cake tin and tap the cake tin to remove any air bubbles.

Bake the cake for 40 minutes at 180 degrees Celsius.

Once the oven bell rings put a toothpick and see if it comes out clean. If so the cake is ready.

Remove the came from the cake tin and allow it cool on a cooling rack for about 15 minutes. Never cut a cake when it is hot it will crumble.

Slice and serve. This is ideal for a 8 inch cake tin