It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Strawberry Carrot Cake With Strawberry Cream Cheese Glaze
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- #73683
serves/makes:
ready in:
1-2 hrs
1-2 hrs
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.
added by
cheftamara
nutrition data
Nutritional data has not been calculated yet.
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