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.
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INGREDIENTS
NutritionCake
- 2 1⁄2cups alls-purpose flour
- 1 1⁄4
- 2teaspoons baking powder
- 1teaspoon ground cinnamon
- 1teaspoon ground nutmeg
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon salt
- 1⁄2cup vegetable oil
- 1⁄2cup plain yogurt
- 1⁄3cup water
- 2
- 1cup finely shredded carrot
- 1⁄2cup chopped pecans
- 1cup chopped strawberry
Glaze
- 2
- 1tablespoon mashed strawberry
- 1⁄2teaspoon vanilla
- 3⁄4cup powdered sugar
DIRECTIONS
- Preheat oven to 350 degrees, grease and flour a 12 cup bundt cake pan.
- In a large mixing bowl, blend together flour, sugar, baking powder, spices, soda and salt.
- In a medium size bowl, beat together the oil, yogurt, water and eggs.
- Add the egg mixture to the dry ingredients and beat on medium speed 1 minute or until thoroughly blended.
- 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.
- Cool 5 minutes and remove from pan, allow to cool completely, then spoon glaze over cake.
- For the glaze, beat together the cream cheese, strawberries and vanilla; gradually beat in the 3/4 cup powdered sugar until blended.