Combine the flour, cinnamon, baking powder, and baking soda in a small bowl. Whisk them together and set the mixture aside.
2 1/4 Cup All-purpose flour, 2 Tsp Cinnamon, 2 Tsp Baking Powder, 1 Tsp Baking Soda
Melt the butter in a saucepan over medium heat until it develops a delightful nutty aroma and turns a light amber color. Be cautious not to let the butter burn; our aim is to enhance the flavor and evaporate excess moisture. Transfer the butter to a heatproof bowl through a sieve and set it aside to cool slightly.
1/2 Cup Butter
In a mixing bowl, combine the eggs, vegetable oil, and sugar. Whisk the mixture with an electric mixer until it reaches a creamy and medium stiff consistency. Slowly incorporate the honey and vanilla extract while continuing to whisk.
4 Large Egg, 1 Cup Crystal Sugar, 1/2 Cup Vegetable Oil
Grind 100 grams of walnuts and finely chop the remaining 40 grams into medium-small crumbles. Peel and grate the carrots, setting them aside separately until needed.
1 1/6 Cup Walnut
Gently sift the flour mixture into the batter and fold until just combined. Be careful not to over mix, as this can cause the cake to deflate. Next, gently fold in the carrots, making sure not to over mix the batter. Lastly, incorporate the ground and chopped walnuts.
Prepare a 9-inch or 22-centimeter springform pan by lining it with parchment paper. I recommend lining both the bottom and sides to make cake removal easier and reduce the risk of breakage. Carrot cake is delicately soft and moist, so it's more prone to breaking than other sponge cakes. Bake the cake at a temperature between 160°C and 165°C on the middle shelf of your oven. A slow bake will prevent sudden rising in the middle. The baking time in my oven was approximately 45 minutes, but you can use a wooden toothpick or bamboo stick to test for doneness. If it comes out clean, the cake is ready. Be careful not to overbake to maintain a moist texture. Once baked, transfer the cake to a cooling rack and allow it to cool to room temperature. Avoid assembling the cake while it's still hot, as it will cause the cream frosting to melt.
Video
Notes
You can dip a sharp knife in oil and cut a cross through he middle of the cake batter before baking, this will slightly crack the top but will give you a more even raise.