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."
photo by a user photo by a user
Ready In:
1hr 10mins




  • 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.

Questions & Replies

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  1. KitchieWitchyGoo
    This is an amazing cake that is so tender and moist and delicious that it's hard to say no to the second piece! We ate the whole cake in one sitting at my house, so you know it's THAT good!!!
  2. wholelottagall
    This was a winning recipe with me and my co-workers right down to fighting over the last piece! Frosting was delicious and complimented the cake. I will make again, as I love strawberries and especially in this cake! I can't believe anyone would say this was just OK, because it was DELICIOUS!
  3. jmdrag
    It was only ok. Nothing special. Not worth it.
  4. Carolyn in Toronto
    This was just okay for me. I don't think I would make it again. There was something about the texture of the cake that just didn't work for me.
  5. marigolde
    Very moist cake, was a hit with carrot cake lovers...I substituted walnut for the pecans and Splenda Brown sugar blend...wasn't overly sweet.


  1. marigolde
    Very moist cake, was a hit with carrot cake lovers...I substituted walnut for the pecans and Splenda Brown sugar blend...wasn't overly sweet.


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