Strawberry Carrot Cake

10.11.2008 | Author: Cook | Posted in Cakes
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Strawberry Carrot Cake


Servings: 1
Ingredients: 

  • 2 1/2 c  All purpose flour
    • 

  • 1 1/4 c  Packed brown sugar
    • 

  • 1 c  Carrots; finely shredded
    • 

  • 1/2 c  Vegetable oil
    • 

  • 1/2 c  Yogurt; low fat, plain
    • 

  • 1/3 c  Water
    • 

  • 1/2 c  Pecans; chopped
    • 

  • 2 ts Baking powder
    • 

  • 1 ts Ground cinnamon
    • 

  • 1 ts Ground nutmeg
    • 

  • 1/2 ts Baking soda
    • 

  • 1/2 ts Salt
    • 

  • 2    Eggs
    • 

  • 1 c  Strawberries; finely choppe
    • 

  • -
    • 

  • Strawberry cream cheese glaz
    • 

  • - recipe
    •

Heat the oven to 350 degrees. Grease and flour 12 cup bundt cake pan. Beat
all ingredients except strawberries and Strawberry Cream Cheese Glaze 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; spoon
onto cake. Refrigerate any remaining cake.





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