Extremely moist and rich but I've never found a carrot cake I like better.
2c. sugar 1 1/4 c. oil 4 eggs 2 c. flour 1 t. salt/2 t. cinnamon/2 t. soda 3 c. grated carrots 1/2 c. chopped pecans
Beat together sugar and oil. Add eggs & blend. Sift flour, salt, cinnamon, soda, and add to first mixture. Fold carrots & pecans into batter. Pour into 3 greased pans or a bundt pan. Bake @ 300F for 1 hr 10 min. Use either the special cake release or line pan with parchment if you don't want to lose half your cake. Also, you can't forget and let this cool completely in the pan. I usually wait until the bottom of the pan isn't searing hot and then flip it.
Special cake release: Whip equal parts flour/crisco/veg. oil and apply liberally to bottom/sides of pan with brush.