Pecan Carrot Bundt Cake - cooking recipe

Ingredients

1 cup butter or 1 cup 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 lb carrot, grated
1 cup raisins
1 cup chopped pecans
For the Frosting
1 (3 ounce) package cream cheese, softened
1 1/2 - 2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans

Preparation

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.