Strawberry Carrot Cake

A friend found this on the internet sounded so good I had to copy it down. Use this Strawberry cream cheese glaze Strawberry Cream Cheese Glaze to glaze the cake.

• Ready In: 1 hr
• Yields: 1 cake

Ingredients

• 2 1⁄2 cups all-purpose flour
• 1 1⁄4 cups  packed brown sugar
• 1  cup carrot, finely shredded
• 1⁄2 cup  vegetable oil
• 1⁄2 cup yogurt, low fat 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 strawberry, finely chopped
• 1  strawberry  cream cheese frosting (recipe #to follow)

Directions

1. Heat the oven to 350 degrees.
2. Grease and flour a 12 cup bundt cake pan.
3. Beat all ingredients except strawberries in a large bowl on low speed for 45 seconds, scraping bowl, constantly.
4. Beat on medium speed for 2 minutes, scraping occasionally.
5. Fold in strawberries; pour into prepared pan.
6. Bake 45 to 55 minutes or until a wooden pick inserted in center comes out clean.
7. Cool 5 minutes; remove from pan.
8. Cool completely on a wire rack.
9. Prepare Strawberry cream cheese glaze recipe#to follow, spoon onto cake.
10. Refrigerate any remaining cake.