Pecan Carrot Bundt Cake

Submitted by ddav0962

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

 

• 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

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.