Strawberry-Carrot Cake

Strawberry-Carrot Cake

Strawberry-Carrot Cake Recipe

Ingredients:

1 1/4 cups packed brown sugar
1 cup chopped strawberries
1 cup finely shredded carrots
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1/2 cup chopped pecans
1/2 cup plain yogurt
1/2 cup vegetable oil
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup water
2 1/2 cups flour
2 eggs
2 teaspoons baking powder
Strawberry-Cream Cheese Glaze

Instructions:

Preheat oven to 350 F. A 12-cup Bundt cake pan should be greased and floured. In a mixing bowl, beat (low speed) all the ingredients (omit strawberries and cream cheese glaze for 45 seconds.

Then, beat (medium speed) once more for 2 minutes. Put in the strawberries and fold. Fill in the pan with the batter and bake for 45-55 minutes or until cake test is done.

Strawberry-Cream Cheese Glaze

In a bowl, beat (low speed) 2 ounces softened cream cheese, 1 tablespoon mashed strawberries and 1/2 teaspoon vanilla until blended. Gradually add in 3/4 cup confectioners’ sugar and beat until blended.

Strawberry-Carrot Cake Recipe