1 package carrot cake mix (discard carrot package)
1 package instant vanilla pudding mix
4 eggs
¾ cup vegetable oil
½ cup coconut rum
10oz package shredded carrots, chopped in food processor
8oz can crushed pineapple
Preheat oven to 350°
1. In large bowl beat eggs with cake mix. Add pudding mix, oil and rum. Mix well.
2. In a small bowl mix together carrots and pineapple (with juice).
3. Stir into cake batter.
4. Bake in 2 greased and floured 9 inch cake pans for 30 minutes or 9x13 inch pan for 35 minutes.
5. Cool completely and refrigerate overnight for flavors to develop.
6. Frost with preferred icing.
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