Strawberry carrot cake

Strawberry carrot cake

Ingredients/Components

• self-rising flour
• packed brown sugar
• shredded carrots - 1 c
• vegetable oil - 1/2 c
• low-fat plain yogurt - 1/2 c
• water - 1/3 c
• chopped pecans - 1/2 c
• ground cinnamon - 1 tsp
• ground nutmeg - 1 tsp
• eggs - 2 item
• chopped strawberries - 1 c
• Strawberry-Cream Cheese Glaze - 1 item
• Grease and flour 12-cup Bundt cake pan
• mashed strawberries - 1 Tbsp
• vanilla - 1/2 tsp
• powdered sugar - 3/4 c

How to make strawberry carrot cake:

Heat oven to 350°. Grease and flour 12-cup Bundt cake pan. Beat all ingredients except strawberries and glaze in large bowl on low speed 45 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in strawberries; pour into pan. Bake 45 to 55 minutes or until wooden pick inserted in middle comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Prepare Strawberry Cream Cheese Glaze. Spoon onto cake. Refrigerate.Strawberry-Cream Cheese Glaze:2 oz. light cream cheese, softened1 Tbsp. mashed strawberries1/2 tsp. vanilla3/4 c. powdered sugar Beat cream cheese, strawberries and vanilla in small bowl on low speed until blended. Gradually beat in powdered sugar until blended.

Recipe categories: Desserts, Cakes, Mixer.