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The pecans and citrus flavor make this dessert special. It's a moist cake with sweet, creamy frosting.—Joan Taylor, Adrian, Minnesota
Nutritional Facts 1 serving (1 piece) equals 487 calories, 23 g fat (9 g saturated fat), 90 mg cholesterol, 367 mg sodium, 68 g carbohydrate, 3 g fiber, 6 g protein.
Originally published as Pecan Carrot Bundt Cake in Taste of Home February/March 2000, p45
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Reviewed on Mar. 16, 2010 by NiseyNisey
A moist, delicious cake that everyone devoured. I've made many carrot cakes and sometimes the ingredients are off, as in, not enough flour to support the carrots, nuts, and raisins. This one is well-tested and works perfectly.
Reviewed on Jul. 09, 2009 by CurlyCorry
I made this cake for my husband's birthday yesterday and have to say what a DELICIOUS cake it was! I didn't put the citrus juices in and would eliminate the zests as well for my next one but that is a personal preference, everyone thoroughly enjoyed it! A definite MAKE AGAIN recipe!
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