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Chantilly Carrot Cake

Cake
1 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

Preheat 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 minues or until wooden pick inserted in center comes out clean. Cool in pans 15 minutes. Invert onto cooling racks. Cool completely.

For frosting, combine crushed pineapple, large box pudding mis 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. Refrigerate until ready to serve.

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