Measure and keep all ingredients ready. Take carrots and wash it well in running water. Peel the skin off from the carrots and grate it using a grater. Keep it ready.

Take curd in a bowl and add sugar to it. Stir it well with a hand whisk until the sugar is completely dissolved. Then add oil and mix well so that the oil gets evenly mixed.

Then add vanilla essence. Stir well. Measure and Sieve the whole wheat flour and mix well with baking soda, baking powder and salt. Also preheat the oven to 180 degrees Celcius for 10 minutes.

Add the sieved ingredients to the wet ingredients. Gently fold everything well for 10-15 seconds. Don't over mix. Then add grated carrots to it and give a quick stir.

The final mixture should be slightly thick. Line up the muffin tray with muffin liners. Now pour the prepared muffin mix to the lined muffin trays with a spoon. Add broken walnut at the top of all muffins.

Bake in the preheated oven for 20-25 minutes (baking time depends on the size of the muffin tray and oven)  at 180° Celsius till tooth pick inserted in the center comes out clean. Allow to cool in tray for 5 minutes once done.