Pecan Carrot Bundt Cake

By lcharlotteg

Ingredients

• For the Cake:
• 1 cup butter or margarine, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 4 eggs
• 2 tablespoons grated lemon peel
• 2 tablespoons grated orange peel
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 tablespoons orange juice
• 2 tablespoons lemon juice
• 1 pound carrots, grated
• 1 cup raisins
• 1 cup chopped pecans
• For the Frosting:
• 1 package (3 ounces) cream cheese, softened
• 1 1/2 to 2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Details

Servings 12
Cooking time 50mins
Adapted from cooking.com

Preparation

Step 1

In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each. Beat in lemon and orange peels.

Combine dry ingredients; gradually add to creamed mixture alternately with juices. Stir in carrots, raisins and pecans.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

For frosting, in a mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Frost cake; sprinkle with pecans.