Strawberry carrot cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | All purpose flour |
| 1¼ | cup | Packed brown sugar |
| 1 | cup | Carrots; finely shredded |
| ½ | cup | Vegetable oil |
| ½ | cup | Yogurt; low fat, plain |
| ⅓ | cup | Water |
| ½ | cup | Pecans; chopped |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground nutmeg |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 2 | Eggs | |
| 1 | cup | Strawberries; finely choppe |
| Strawberry cream cheese glaz recipe | ||
Directions
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. Submitted By BOBBI ZEE On 11-27-94