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
Ingredients
- 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
- FROSTING:
- 3 ounces cream cheese, softened
- 1-1/2 to 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
Reviews
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.
I have made this cake two times and each time it was received with rave reviews. I love the citrus taste that sets it apart from other recipes. For the 2nd cake I added some lemon juice to the cream chees icing for a light lemon flavor.
A very dense cake, if you like light and fluffy cakes this is not the one for you. The carrot cake lovers in my family thought it was one of the best they'd ever had but said it could be a little more moist. Was done sooner than expected.
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.
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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