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