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Pecan Carrot Bundt Cake

 Pecan Carrot Bundt Cake
The pecans and citrus flavor make this dessert special. It's a moist cake with sweet, creamy frosting.—Joan Taylor, Adrian, Minnesota
12-16 ServingsPrep: 35 min. Bake: 50 min. + cooling

Ingredients

  • 1 cup butter, 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 pound carrots, grated
  • 1 cup raisins
  • 1 cup chopped pecans
  • FROSTING:
  • 1 package (3 ounces) cream cheese, softened
  • 1-1/2 to 2 cups confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup chopped pecans

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Add
  • eggs, one at a time, beating well after each. Beat in lemon and

2 of 2

Pecan Carrot Bundt Cake (continued)

Directions (continued)

  • 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° for 50-60 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes; remove from pan to wire
  • rack.
  • For frosting, in a small bowl, beat the cream cheese, confectioners'
  • sugar and vanilla until smooth. Frost cake; sprinkle with pecans.
  • Yield: 12-16 servings.
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.