It's my mum's favourite cake. And also my mother in law's. It's not the same old carrot cake, because compared to the same old carrot cakes it's really more moist, not at all dry or too sweet and also a bit spicy. I love it just like this, straight, but you can serve it also with a vanilla or cinnamon topping made with cream cheese.
Sift together flour, baking powder, cinnamon, nutmeg and salt. In a large bowl whisk eggs with sugar then add oil. Pour in flour mixture, then carrots and nuts. Grease a 18cm (8inch) square cake tin (a rectangular one will be perfect as well), then spoon in the mixture and bake at 170°C (325°F - gas mark 3) for an hour. Cool down in the tin first and then on a wirerack. Wrap the cake with tin wrap and leave to rest for a day before serving.