Strawberry Carrot Cake

• all-purpose flour↗2 1⁄2 cups
• packed brown sugar1 1⁄4 cups
• carrot↗1 cup

  finely shredded

• vegetable oil↗1⁄2 cup
• yogurt, low fat plain↗1⁄2 cup
• water↗1⁄3 cup
• pecans↗1⁄2 cup

  chopped

• baking powder↗2 teaspoons
• ground cinnamon↗1 teaspoon
• ground nutmeg↗1 teaspoon
• baking soda↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• eggs↗2
• strawberry↗1 cup

  finely chopped

• strawberry cream cheese frosting (recipe #to follow)1 cup

Step-by-step instructions

1. 1

   Heat the oven to 350 degrees.

2. 2

   Grease and flour a 12 cup bundt cake pan.

3. 3

   Beat all ingredients except strawberries in a large bowl on low speed for 45 seconds, scraping bowl, constantly.

4. 4

   Beat on medium speed for 2 minutes, scraping occasionally.

5. 5

   Fold in strawberries; pour into prepared pan.

6. 6

   Bake 45 to 55 minutes or until a wooden pick inserted in center comes out clean.

7. 7

   Cool 5 minutes; remove from pan.

8. 8

   Cool completely on a wire rack.

9. 9

   Prepare Strawberry cream cheese glaze recipe#to follow, spoon onto cake.

10. 10

    Refrigerate any remaining cake.