Pecan Carrot Bundt Cake

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READY IN: 1hr 20mins
SERVES: 12-16
YIELD: 16
UNITS: US

INGREDIENTS

Nutrition
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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.
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