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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
  • Total Time
    Prep: 35 min. Bake: 50 min. + cooling
  • Makes
    12-16 servings

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

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 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.

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