More Great Recipes: Cake | Dessert

Chantilly Carrot Cake


User Avatar
Member since 2006

Serves 12 | Prep Time | Cook Time

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


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.


Pairs Well With


Notes

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

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

446 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11255 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51073 Downloads
FREE
Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana
Slutty Brownies
Slutty Brownies