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Pecan Carrot Bundt Cake

Source: Taste of Home
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Rating: 5   Reviews: 1 See Reviews
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  12-16 Servings
For the Cake:
1 cup butter or margarine, 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
For the Frosting:
1 package (3 ounces) cream cheese, softened
1 1/2 to 2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Pecan Carrot Bundt Cake Recipe at
In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each. Beat in lemon and 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 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

For frosting, in a mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Frost cake; sprinkle with pecans.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
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Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Elaine Reviewed: 11/11/2009
Excellent Carrot Cake Recipe
this recipe turned out just right - nice and moist, but not heavy, with lots of texture with the raisins and pecans. I did alter the icing slighty, adding another ounce of cream cheese and thinning down with milk to get a spreadable and drippable texture. It was a hit!
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