Carrot cake is loved for its uniquely moist texture and lightly spiced flavour profile, but it's hard to know exactly how to make it with so many conflicting recipes. Some say it's imperative to squeeze excess moisture from the carrots before baking while others embrace the natural juices of grated veggies. Meanwhile, there's an argument for pairing strictly with cream cheese frosting over alternative toppings.

But according to a collective of chef's, neither of these hold the . Simply Recipes spoke to five chef's who concluded that the one thing that sets carrot cake apart from other classics isn't the use of vegetables at all, it's the spices.

Carrot cake typically incorporates a blend of warm spices, most commonly cinnamon, nutmeg, ginger and all spice.

These contribute not only to the colour of the sponge cake, but are responsible for creating the desirable warm and aromatic flavour that wafts from freshly baked carrot cake.

However, the chefs warned that simply adding more spices to your favourite cake recipe isn't the answer. It's all about balance: ensure the spices aren't overpowering, but also plentiful to avoid an "earthy" undertone that carrot cakes take when they're underspiced.

Oftentimes a teaspoon or two of the classic spices is enough but there are some variations you can try to elevate the flavour of the sponge.

One is to add cardamom to the mix. Just a sprinkle of this citrusy spice should do. Use the ground kind and sieve together the flour, baking powder, salt, cinnamon, and ginger when making the cake batter.

Ginger is one ingredient that is worth swapping from ground to raw, notes Cozymeal instructor, Eric Preuss. There is a fireiness and zing to grated roots ginger that Eric says is unbeaten for giving the cake a "signature warm, spiced flavour."

It's not just quantities and to consider when adding spices to your cake. One thing that's bound to make carrot sponge more delicious is swapping old, oxidised spices for a fresh jar.

Ground spices should be replaced after one to two years. If you're unsure if yours are out of date, just give them a sniff. If it doesn't have a strong, vibrant aroma, it's likely past its prime.

Whole spices should be treated a little differently, as Tess Middlebrook, a chef, private caterer, and creator at ForkandLaugh told Simply Recipes.

Her tip is to stick to the core spicess: cinnamon, nutmeg, clove, allspice-plus a sprinkle of cardamom, and toast any whole spices before crushing them into a fine dust.

Just place them on a baking tray at 190C in the oven for about seven minutes before grinding them down.

Toasting draws out the volatile oils and aromas within the spices, resulting in a more complex and flavorful taste. This is particularly noticeable with spices like cumin, coriander, and cloves.