Prepare your cake tin, by buttering/greasing well, (bottom and sides) and covering with baking/parchment paper. See Photo 1 for how to cut paper to fit a square tin nicely. For a more economical alternative to cake release spray, see my cake lining paste review, but also use paper. Or watch my quick video on how to make the lining paste at home. In a large mixing bowl, add the eggs & whisk together. Next weigh in the sugar by placing the bowl of eggs on top of the scales and set to zero (TARE). And mix till combined, before setting to zero and adding in the vegetable oil. (You can set the scales to ml or use a jug). See Photo 2.
Place your sieve over the mixing bowl, (on top of the scales and set to zero/tare), add in the flour, baking powder & ground spices. Use the back of a spoon to rub them both through the sieve. See Photo 3 below.
With the mixer on low to begin with, mix all the added ingredients until they come together, with no flour visible. Alternatively mix in by hand. Add in grated nutmeg now if using. See Photo 3.
Finally add in your carrots and mix in by hand, just until incorporated evenly and no more. See Photo 4 below.
Heat up the oven to: 180c/160c Fan/350f/Gas Mark 4.
Spoon the batter into the prepared, lined square cake tin. Spread out from the centre, into the corners, making as level as possible. See Photo 4 above.
Bake in the centre of the oven for about 20 -25 minutes until golden brown. Check the cake is done by inserting a wooden cocktail stick/tooth pick into the centre of the cake and if it comes out clean it is ready. Another way to check is if the cake springs back when gently pressed with a finger. The cake will also be starting to come away from the sides of the pan too. If it isn’t done yet, continue to bake for a further 2 minutes and check again. Continue until fully baked.
If the cake colours too much on top, and still isn't fully baked, cover with some foil/aluminium. I am in the habit of turning the tin past the half-way mark, just to ensure an even bake. Be sure to use a timer and don’t open the oven until at least half-way through the baking time. See Photo 5 above.
Leave to cool down in the tin and on the cooling rack for about 30 minutes. After that point you can use the paper to lift the cake out of the tin to cool down quicker. If not in a hurry, leave in the tin till cooled completely, as this will help with cutting, as well as lifting out. See in Photo 5,
Once ready to frost & cut the cake, place the cake, with the paper, on top of a chopping board. If you don't want grease on your chopping board, remove the paper first, or cut on something else. See Photo 6 above.
If not using soon, wrap the whole cake well in cling film/plastic wrap, at room temperature, until ready to frost.