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Strawberry Carrot Cake




Source of Recipe


Internet


List of Ingredients




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

Strawberry cream cheese glaze: Recipe follows


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.

Strawberry Cream Cheese Glaze
1/4 Cup Cream Cheese at room temperature
2 Tbsp Confectioner Sugar
1/4 Cup mashed Strawberries
1 Tbsp water if needed

At high speed beat cream cheese and sugar until smooth. Stir in mashed strawberries. Add water ( if needed ) and continue until spreading consistency.