Ingredients
1 cup butter, softened1 cup sugar1 cup packed brown sugar4 large eggs2 tablespoons grated lemon zest2 tablespoons grated orange zest3 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon salt2 tablespoons orange juice2 tablespoons lemon juice1 pound carrots, grated1 cup raisins1 cup chopped pecansFROSTING:3 ounces cream cheese, softened1-1/2 to 2 cups confectioners’ sugar1 teaspoon vanilla extract1/2 cup chopped pecans
Preparation
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.
