2 1/2 c All purpose flour 1 ts Ground nutmeg
1 1/4 c Packed brown sugar 1/2 ts Baking soda
1 c Carrots; finely shredded 1/2 ts Salt
1/2 c Vegetable oil 2 Eggs
1/2 c Yogurt; low fat, plain 1 c Strawberries; finely choppe
1/3 c Water –
1/2 c Pecans; chopped Strawberry cream cheese glaz
2 ts Baking powder – recipe
1 ts Ground cinnamon
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.
Yields
1 servings