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Pecan Carrot Bundt Cake




Source of Recipe


Source: Taste of Home magazine


List of 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


Recipe



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.