Chantilly Carrot Cake

Ingredients

• 1 (18 ounce) package duncan hines moist deluxe French vanilla cake mix
• 1 (3 1/2 ounce) package instant vanilla pudding, and pie mix
• 4 eggs
• 1 cup water
• 1/3 cup oil
• 2 cups carrots, grated

Directions

1. 1

   Preheat oven to 350 degrees. Grease and flour three 9-inch pans.

2. 2

   Combine cake mix, 4-serving size 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.

3. 3

   Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean.

4. 4

   Cool in pans 15 minutes. Invert onto cooling racks. Cool completely.

5. 5

   Frost with frosting of your choice. I like the cream cheese frosting.