My Recipe Collection

Strawberry Carrot Cake

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 350º. 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.

posted by Kate @ 1:48 AM