- 1 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 tablespoons grated lemon zest
- 2 tablespoons grated orange zest
- 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
- 3 ounces cream cheese, softened
- 1-1/2 to 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 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 orange zest. 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 in 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.
Reviews forPecan Carrot Bundt Cake
"Made this in a 9 x 13 pan, it turned out great. The citrus flavor surprised my guests. I did make a different frosting with orange extract, a perfect blend of flavors. This recipe is now on my list of favorite recipes along with a more traditional carrot cake."
"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."