Chantilly Carrot Cake
Carrot cake with a pineapple-pecan frosting- YUM!

Cake:

1 package Duncan Hines french vanilla cake mix

1 package (4 serving size) vanilla instant pudding

4 eggs

1 C. water (or pineapple juice)

1/3 C. vegetable oil

2 C. grated fresh carrots

Frosting:*

1 can (15-1/4 oz.) crushed pineapple, juice & all

1 package (6 serving size) vanilla instant pudding

1/2 C. chopped pecans

1- 12 oz. container frozen whipped topping, thawed

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

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

2- Make 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.

3- Make 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

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

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