Strawberry Carrot Cake

Name: Strawberry Carrot Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 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)

(2)

Recipe by Charlotte J

A friend found this on the internet sounded so good I had to copy it down. Use this Strawberry cream cheese glaze recipe #71643 to glaze the cake.

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READY IN: 1hr

YIELD: 1 cake

UNITS: US

INGREDIENTS

Nutrition

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

Heat the oven to 350 degrees.
Grease and flour a 12 cup bundt cake pan.
Beat all ingredients except strawberries 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 recipe#to follow, spoon onto cake.
Refrigerate any remaining cake.

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