Chantilly Carrot Cake

Ingredients

Cake

• 1 (18.25 ounce) box French vanilla cake mix
• 1 small box vanilla instant pudding and pie filling mix
• 4 eggs
• 1 cup water
• 1/3 cup vegetable oil
• 2 cups grated fresh carrots

Frosting

• 1 (15 1/2 ounce) can crushed pineapple, undrained
• 1 large box vanilla instant pudding and pie filling
• 1/2 cup chopped pecans
• 1 (12 ounce) container Cool Whip, thawed
• Pineapple tidbits, for garnish
• Mint leaves, for garnish

Instructions

1. Heat oven to 350 degrees F. Grease and flour three 9-inch round cake pans.

Cake

1. Combine cake mix, small box of pudding mix, eggs, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Fold carrots into batter. Divide evenly into pans.
2. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
3. Cool in pans for 15 minutes. Invert onto cooling racks. Cool completely.

Frosting

1. Combine crushed pineapple, large box pudding mix and pecans in large bowl. Fold in Cool Whip.
2. Place one cake layer on serving plate. Spread with one-fourth of frosting (about 1 1/2 cups). Repeat layering two more times. Frost sides with remaining frosting. Garnish with pineapple tidbits and mint leaves.
3. Refrigerate until ready to serve.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.