Pecan Carrot Bundt Cake Recipe

By AnitaD

Ingredients

• FROSTING:
• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 4 eggs
• 2 Tbsp grated lemon peel
• 2 Tbsp grated orange peel
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 2 Tbsp orange juice
• 2 Tbsp lemon juice
• 1 pound carrots, grated
• 1 cup raisins
• 1 cup chopped pecans
• 1 package (3 ounces) cream cheese, softened
• 1-1/2 to 2 cups confectioners' sugar
• 1 tsp vanilla extract
• 1/2 cup chopped pecans

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, cream butter and sugars until light and fluffy. 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° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove from pan to wire rack.

For frosting, in a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Frost cake; sprinkle with pecans. Yield: 12-16 servings.