Title: Strawberry Carrot Cake
Categories: Cake Dessert Blank
Yield: 1 Servings
| 2 1/2 | c | All purpose flour |
| 1 1/4 | c | Packed brown sugar |
| 1 | c | Carrots; finely shredded |
| 1/2 | c | Vegetable oil |
| 1/2 | c | Yogurt; low fat, plain |
| 1/3 | c | Water |
| 1/2 | c | Pecans; chopped |
| 2 | ts | Baking powder |
| 1 | ts | Ground cinnamon |
| 1 | ts | Ground nutmeg |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 2 | | Eggs |
| 1 | c | Strawberries; finely chopped |
| 1 | | Strawberry cream cheese Glaze recipe |
Heat the oven to 350 degrees. Grease and flour 12 cup bundt cake pan. Beat
all ingredients except strawberries and Strawberry Cream Cheese Glaze in a
large bowl on low speed for 45 seconds, scraping bowl, constantly. Beat on
medium speed for 2 minutes, scraping occasionally. Fold in strawberries;
pour into prepared pan. Bake 45 to 55 minutes or until a wooden pick
inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool
completely on a wire rack. Prepare Strawberry Cream Cheese Glaze; spoon
onto cake. Refrigerate any remaining cake.