Pecan Carrot Bundt Cake

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

• Ready In: 1 hr 20 mins
• Serves: 12-16
• Yields: 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

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.
2. Combine dry ingredients; gradually add to creamed mixture alternately with juices. Stir in carrots, raisins and pecans.
3. 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.
4. For frosting, in a mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Frost cake; sprinkle with pecans.