| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Cakes, Desserts |
1 |
Servings |
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 chopped |
| 1 |
|
Strawberry cream cheese Glaze recipe |
INSTRUCTIONS
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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