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 t Ground cinnamon
1 t Ground nutmeg
1/2 ts Baking soda
1/2 ts Salt
2 Eggs
1 c Strawberries -- finely
-chopped
1 Strawberry cream cheese
- 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.
