This is one of those cakes that doesn't last very long in our household. It is easily eaten for breakfast, snack time, and for dessert.

My kids are starting to get their hands involved, not only on the cooking front but on styling ideas and taking pictures of food. This is their first project together from beginning to end. It was an all day affair which kept them busy. I turned a blind eye to my messy kitchen and devoured one of the most delish carrot cakes ever.

Moist Carrot Cake

INGREDIENTS

4 eggs
1 1/4 cups vegetable oil
1 cup brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans, walnuts, or Brazil nuts (optional)

INSTRUCTIONS

In a large mixing bowl, beat together the eggs, oil, sugar, and vanilla extract.

Then gradually mix in the flour. Add the baking soda, baking powder, salt and cinnamon.

Stir in the carrots and then fold in your nuts (optional).

Preheat oven to 350°F (175° C).

Pour the batter a little more than halfway into a loaf pan or a round baking pan. I have a silicone loaf pan so I don't need to grease my mold.

Bake for 40 minutes and check by inserting a knife to see if it pulls out cleanly.

I use a 9.6 x 4 inch mold. I get two carrot loaves out of this recipe.