PECAN CARROT BUNDT CAKE

FOR THE CAKE:
1 cup butter, softened
1 cup granulated white 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 pound carrots, grated
1 cup raisins
1 cup chopped pecans
FOR THE FROSTING:
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 1/2 to 2 cups confectioner's sugar
1/2 cup chopped pecans

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.

In a mixing bowl combine butter, granulated sugar, and brown sugar. 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, alternating with juices. Stir in carrots, raisins and pecans. Pour into prepared Bundt pan.

Bake at 350 degrees F for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

TO MAKE THE FROSTING:
In a mixing bowl, beat the cream cheese, confectioner's sugar and vanilla until smooth.

Frost the cooled cake and sprinkle with pecans.

Adapted from source: Taste of Home Magazine