1 small box vanilla instant pudding and pie filling mix
1 cup water
1/3 cup vegetable oil
2 cups grated fresh carrots
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
Heat oven to 350 degrees F. Grease and flour three 9-inch round cake pans.
Cake: 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.
Bake for 25 to 30 minutes or until wooden pick inserted in center comes
Frosting: Combine crushed pineapple, large box pudding mix and pecans
in large bowl. Fold in Cool Whip.
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.