Carrot cake is one of those desserts that sounds unusual on paper but wins people over after the first bite. The carrot doesn’t really come through as a distinct flavor here — its main job is texture, giving the cake an incredibly moist crumb that stays fresh noticeably longer than a typical butter-based sponge.

The trick to getting it right lies in balancing the spices and not overbaking the layers. Cinnamon and ginger give the batter a warm, gently spiced edge that pairs beautifully with the mild tang of cream cheese frosting. That combination — a spiced sponge against a slightly tart cream cheese topping — is what most people picture as the definitive version of this cake.

Grate the carrots finely rather than coarsely: thick shreds don’t cook through as evenly and can leave noticeable firm strands in the finished cake. The walnuts are optional, but they’re a traditional match for carrot and warm spices, adding a pleasant crunch against the soft crumb. If you’re using them, toast them briefly in a dry skillet before folding them into the batter — it brings out much more of their flavor.

Let the finished cake rest in the refrigerator for a couple of hours before serving; that time lets the frosting firm up and gives the flavors in the sponge a chance to settle and deepen. Stored in the fridge, it keeps well for several days without losing its texture or taste.