Pecan Carrot Bundt CakeThe pecans and citrus flavor make this dessert special. It’s a moist cake with sweet,…
Pecan Carrot Bundt Cake
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
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.
Nutrition Facts 1 piece:
- 487 calories, 23g fat (9g saturated fat), 90mg cholesterol, 367mg sodium, 68g carbohydrate (45g sugars, 3g fiber), 6g protein.