Strawberry Carrot Cake with Strawberry Cream Cheese Glaze

[Guest guest]

Strawberry Carrot Cake

 

2-1/2 cups all purpose flour

1-1/4 cups packed brown sugar

1 cup carrots, 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 cinnamon

1 teaspoon nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 cup strawberries, finely chopped

 

Preheat oven to 350 Fº. Grease and flour 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.

 

Strawberry Cream Cheese Glaze

2 oz. cream cheese, softened

1 tablespoon mashed strawberries

1/2 teaspoon vanilla

3/4 cup powdered sugar

 

Beat cream cheese, mashed strawberries and vanilla in small bowl on low speed

until

blended. Gradually beat in powdered sugar until blended. Spoon over cake.

 

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