Carrot loaf cake

Grease the pan all over with room temperature butter, sprinkle with flour and tilt until the flour coats every part; set aside.

Grate the carrots and set aside.

Measure the all-purpose flour level; add baking powder, salt, nutmeg, cloves and cinnamon and whisk until well combined.

In another bowl, beat two eggs and sugar with an electric mixer until light and fluffy, 2 to 3 minutes.

Add the oil and mix until fully incorporated, about 1 to 2 minutes.

Fold in the grated carrots, then fold the flour mixture in until just combined; do not over-fold or the gluten develops and the cake turns dense and chewy.

Add walnuts broken into pieces.

Pour into the prepared pan and bake in a 350-degree preheated oven 40 to 50 minutes, until a toothpick in the middle comes out fairly clean.