Strawberry Carrot Bundt Cake With Strawberry-Cream Cheese Glaze

This is a delicious cake to serve anytime. The recipe was printed in a grocery store handout.

• Ready In: 1 hr 10 mins
• Serves: 16

Ingredients

• Cake

• 2 1⁄2 cups  alls-purpose flour
• 1 1⁄4 cups brown sugar, packed
• 2  teaspoons baking powder
• 1  teaspoon ground cinnamon
• 1  teaspoon ground nutmeg
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup  vegetable oil
• 1⁄2 cup plain yogurt
• 1⁄3 cup water
• 2  eggs
• 1  cup  finely shredded carrot
• 1⁄2 cup  chopped pecans
• 1  cup  chopped strawberry

• Glaze

• 2  ounces cream cheese, softened
• 1  tablespoon  mashed strawberry
• 1⁄2 teaspoon vanilla
• 3⁄4 cup powdered sugar

Directions

1. Preheat oven to 350 degrees, grease and flour a 12 cup bundt cake pan.
2. In a large mixing bowl, blend together flour, sugar, baking powder, spices, soda and salt.
3. In a medium size bowl, beat together the oil, yogurt, water and eggs.
4. Add the egg mixture to the dry ingredients and beat on medium speed 1 minute or until thoroughly blended.
5. Stir in shredded carrots, pecans and strawberries; pour into prepared pan and bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
6. Cool 5 minutes and remove from pan, allow to cool completely, then spoon glaze over cake.
7. For the glaze, beat together the cream cheese, strawberries and vanilla; gradually beat in the 3/4 cup powdered sugar until blended.