Best Pecan Carrot Bundt Cake Recipes
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
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-16 servings.
Number Of Ingredients 21
Steps:
- 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 : Calories 487 calories, Fat 23g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 367mg sodium, Carbohydrate 68g carbohydrate (45g sugars, Fiber 3g fiber), Protein 6g protein.
PECAN CARROT BUNDT CAKE
Make and share this Pecan Carrot Bundt Cake recipe from Food.com.
Provided by ddav0962
Categories Dessert
Time 1h20m
Yield 16 , 12-16 serving(s)
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 640.9, Fat 29.6, SaturatedFat 12.5, Cholesterol 110.5, Sodium 477.7, Carbohydrate 90.2, Fiber 4, Sugar 59.3, Protein 8
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