Pecan Carrot Bundt Cake

Ingredients List

Cake

  • 1 Cup butter, softened
  • 1 Cup sugar
  • 1 Cup packed brown sugar
  • 4 Eggs
  • 2 Tbls grated lemon peel
  • 2 Tbls grated orange peel
  • 3 Cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 Tbls orange juice
  • 2 Tbls lemon juice
  • 1 pounds carrots, grated
  • 1 Cup raisins
  • 1 Cup chopped pecans

    • Frosting

  • 3 oz cream cheese, softened
  • 1.5 - 2 Cups confectioners sugar
  • 1 tsp vanilla extract
  • 1/2 Cup chopped pecans
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    Directions

      Cake

    1. Take the one-pound of carrots and grate them. I then like to run them through the food processor to make the shavings smaller.
    2. In a mixing bowl, cream together the butter and sugars. Add eggs, one at a time; beating after each addition.
    3. Beat in lemon and orange zests.
    4. Combine dry ingredients and gradually add to butter mixture.
    5. Slowly add in juices, combinning thoroughly.
    6. Mix in carrots, raisens, and pecans.
    7. Pour into greased and floured 10" bundt pan. Bake at 350 degrees for 50-60 minutes.
    8. Allow to cool for ten minutes before removing from pan.

      9. Frosting

    9. Mix together chream cheese, sugar, and vanilla until smooth.
    10. Frost cooled cake and sprinkle with chopped pecans.
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    Adapted from: Don't remember where I got this recipe.