Chantilly Carrot Cake - cooking recipe

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

Preparation

Preheat oven to 350 degrees. Grease and flour three 9-inch pans.
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.
Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean.
Cool in pans 15 minutes. Invert onto cooling racks. Cool completely.
Frost with frosting of your choice. I like the cream cheese frosting.