Strawberry Carrot Cake With Strawberry Cream Cheese Glaze Recipe

ingredients

2 1/2 cups all-purpose flour
1 1/4 cup packed brown sugar
1 cup carrots, finely shredded
1/2 cup vegetable oil
1/2 cup plain yogurt, low fat
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

Strawberry Cream Cheese Glaze
2 ounces cream cheese, softened
1 tablespoon mashed strawberries
1/2 teaspoon vanilla extract
3/4 cup powdered sugar

directions

Preheat oven to 350 degrees F. 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 and pour into prepared pan.

Bake 45 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes, then remove from pan. Cool completely on a wire rack.

For Glaze: 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.

nutrition data

Nutritional data has not been calculated yet.