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Strawberry Carrot Cake
Author/Submitted by:
Servings: 10
Categories:
Cakes
/
Desserts
/
Strawberry
Ingredients: 2 1/2
cups
All-purpose flour 1 1/4
cups
Packed brown sugar 1
cup
Carrots,
finely shredded
1/2
cup
Vegetable oil 1/2
cup
Yogurt, skim milk,
plain
1/3
cup
Water 1/2
cup
Pecans,
chopped
2
teaspoons
Baking powder 1
teaspoon
Ground cinnamon 1
teaspoon
Ground nutmeg 1/2
teaspoon
Baking soda 1/2
teaspoon
Salt 2
Eggs 1
cup
Strawberries,
finely chopped
---Strawberry cream cheese glaze---
1/4
cup
Cream cheese,
at room temperature
2
tablespoons
Confectioner's sugar 1/4
cup
Strawberries,
mashed
1
tablespoon
Water,
if needed
Directions:
Heat the oven to 350 degrees. Grease and flour 12 cup bundt cake pan. Beat all ingredients except strawberries 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.
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