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Pecan Carrot Bundt Cake

1 cup butter or 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 pound carrots, grated
1 cup raisins
1 cup chopped pecans

3 ounces cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans

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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