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Chantilly Carrot Cake

Source of Recipe

Unknown


List of Ingredients

CAKE
1 package yellow cake mix (Duncan Hines French vanilla cake mix)
1 package instant vanilla pudding and pie filling (4 serving size)
4 eggs
1 cup water, or pineapple juice
1/3 cup vegetable oil
2 cups fresh carrots, grated

FROSTING
1 can crushed pineapple (15.25 oz) juice & all
1 package instant vanilla pudding and pie filling (6 serving size)
1/2 cup chopped pecans
1 container Cool Whip®, thawed (10-12 oz)


Recipe

Pineapple tidbits & mint leaves, for garnish (Use the juice from the tidbits in the cake in place of some of the water, if desired)

Preheat oven to 350°. Grease & flour three 9" round cake pans

CAKE: Combine cake mix, pudding mix, eggs, water (or juice) & oil in a large bowl. Beat at medium speed with an electric mixer for 2 minutes. Fold carrots into batter; divide evenly between the 3 prepared pans. Bake for 25 to 30 minutes, or until pick comes out clean. Cool in pans 15 minutes, remove to wire rack to cool completely.

FROSTING: Combine pineapple, pudding mix & pecans. Fold in whipped topping. Place one cake layer on a serving plate, spread with about 1/4 the frosting (about 1-1/2 C.). Repeat layering 2 more times. Frost sides & top with remaining frosting. Garnish with pineapple tidbits & mint leaves, if desired. Refrigerate till ready to serve. Yield: 12 to 16 servings

Note: I would make a double batch of frosting, to have enough. I like to have a good amount of frosting to work with.

LyndaMc994 2/4/01