Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.
In a mixing bowl, combine the grated carrots and toasted, chopped walnuts. Mix until evenly distributed, focusing on the textures and visible bits of nuts and carrots.
2 cups grated carrots
In a separate large bowl, whisk together the eggs, sugar, and vegetable oil until the mixture is smooth and slightly thickened, with a uniform glossy appearance.
2 cups grated carrots
Add the dry ingredients—flour, cinnamon, nutmeg, baking powder, and salt—to the wet mixture. Stir gently with a spatula until just combined, watching for the batter to become slightly thick and cohesive.
2 cups grated carrots
Fold the carrot and walnut mixture into the batter, ensuring even distribution without overmixing, until you see flecks of carrot and nuts throughout.
2 cups grated carrots
Pour the batter into the prepared cake pan, spreading evenly. Bake in the preheated oven for approximately 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and cool in the pan for 10 minutes. Transfer to a wire rack and let cool completely before slicing.
