Strawberry Carrot Cake
Yield
servingsPrep
20 minCook
55 minReady
75 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 ¼ | cups |
brown sugar
packed |
*
|
| 1 | cup |
carrots
finely |
|
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
yogurt
low fat, plain |
|
| ⅓ | cup |
water
|
|
| ½ | cup |
pecans
chopped |
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
nutmeg
ground |
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
strawberries
finely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 296 | ml |
brown sugar
packed |
*
|
| 237 | ml |
carrots
finely |
|
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
yogurt
low fat, plain |
|
| 79 | ml |
water
|
|
| 118 | ml |
pecans
chopped |
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
ground |
|
| 5 | ml |
nutmeg
ground |
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
strawberries
finely chopped |
*
|
Directions
Heat the oven to 350℉ (180℃).
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.
