CHANTILLY CARROT CAKE

 

  • Cooking Time:
  • Servings: 12
  • Preparation Time:

Backstory

My mom was one to make cakes from scratch, but this is a recipe that she also enjoyed. Hope you like it too.

Ingredients

  • CAKE
  • 1 pkg. Duncan Hines French Vanilla
  • Cake mix
  • 1 pkg. (4 serving size) Vanilla inst.
  • pudding
  • 4 eggs
  • 1 cup water
  • 1/3 cup crisco oil
  • 2 cups grated fresh carots
  • FROSTING:
  • 1 can (15oz) crushed pineapple,
  • undrained
  • 1 pkg. (6 serving size) Vanilla inst.
  • pudding
  • 1/2 cup chopped pecans
  • 1 (12oz) tub Cool Whip, thawed
  • Pineapple tidbits, for garnish

Directions

  • Preheat oven to 350*. Grease and flour three 9-inch round cake pans.
  • For the Cake: combine all cake ingredients (except the carrots) together in a large bowl. Beat at low until moistened. Beat at mediumn for 2 minutes. Fold carrots into batter. Divide batter evenly between the 3 pans. Bake at 350 for 25 to 30 minutes or until toothpick in the center comes out clean. Cool in pans for 15 minutes. Invert onto cooling racks. Cool completely.
  • For the Frosting: Combine crushed pineapple, pudding and pecans in large bowl. Fold in Cool Whip. Place one cake layer on serving plate. Spread with one fourth of the frosting (about 1 1/2 cups) Repeat layering two more timnes. Frost sides with remaining frosting. Garnish with pineapple tidbits. Refrigerate until ready to serve.

Categories: Cake  Dessert 
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