Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside. In a large mixing bowl, sift together the flour, baking soda, cinnamon, and salt until well combined. In a separate bowl, whisk the eggs and oil until fully blended. Gradually add the sugar to the egg mixture, whisking until smooth. Pour the wet ingredients into the dry ingredients, folding until just incorporated. Stir in the grated carrots and chopped nuts if using. Pour the batter into the prepared cake pan, spreading evenly.
2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 0.5 teaspoon salt
Place the cake pan into the preheated oven and bake for about 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. In the meantime, prepare to check the cake for doneness by listening for a slight crackle and observing a firm, slightly domed surface.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Transfer the cake to a wire rack and cool completely until the surface feels firm and the edges start to pull away slightly from the pan. This ensures a moist yet stable crumb structure.
Slice the cake with a serrated knife to reveal a moist, tender crumb speckled with shredded carrots and nuts. The surface should be lightly cracked with a slight bounce when touched. Serve as is or with frosting of your choice.
Optional: Garnish with additional chopped nuts or a dusting of powdered sugar. Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
