Recipe for Pecan Carrot Bundt Cake 
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Yield:
14
Ingredients:
Amount Ingredient
1 cup butter or margarine softened
1 cup sugar
1 cup packed brown sugar
4 x eggs
2 tbl grated lemon peel
2 tbl grated orange peel
3 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 tbl orange juice
2 tbl lemon juice
1 lb carrots -- grated
1 cup raisins
1 cup chopped pecans
Frosting
3 oz cream cheese -- softened
2 cup confectioners sugar
1 tsp vanilla extract
Instructions:
Instructions: In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. 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" fluted tube pan. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near 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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