Pecan Carrot Bundt Cake

Name: Pecan Carrot Bundt Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 16 , 12-16 serving(s)
Ingredients: 1 cup butter or 1 cup 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 lb carrot, grated; 1 cup raisins; 1 cup chopped pecans; 1 (3 ounce) package cream cheese, softened; 1 1/2-2 cups confectioners' sugar; 1 teaspoon vanilla extract; 1/2 cup chopped pecans

Submitted by ddav0962

"This comes from a cooking.com email, looks delicious!"

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Ready In:: 1hr 20mins
Ingredients:: 20
Serves:: 12-16

ingredients

1 cup butter or 1 cup 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 lb carrot, grated
1 cup raisins
1 cup chopped pecans
For the Frosting
1 (3 ounce) package cream cheese, softened
1 ¹⁄₂ - 2 cups confectioners' sugar
1 teaspoon vanilla extract
¹⁄₂ cup chopped pecans

directions

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.