Preheat Fan Oven to 160 degrees

Grease and line with parchment paper a 7 or 8 inch deep springform cake time  

In a medium sized bowl sieve the flour, baking powder and spices together and set aside

In a large bowl add the sugar, zest, nuts and carrot and add to the flour mix and combine well

In a separate bowl mix the eggs and the oil together and slowly add to the rest of the mixture and combine well to create your cake mix

Pour into the prepared cake tin and bake for 45-50 minutes (until a skewer comes out clean)

When cooked remove from the oven and leave for 10 minutes before transfer the sponge to a cooling rack to cool completely

Once cooled you can top with your choice of frosting, a classic vanilla buttercream works well with crushed pistachios to top (like pictured) 

Store in an airtight container for up to 3 days at room temperature