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Strawberry Carrot Cake

2 ½ cups all purpose flour

1 ¼ cups packed brown sugar

1 cup carrots, finely shredded

½ cup vegetable oil

½ cup plain low fat yoghurt

1/3 cup water

½ cup pecan nuts, chopped

2 tsp baking powder

1 tsp ground cinnamon

1 tsp ground nutmeg

½ tsp baking soda

½ tsp salt

2 eggs

1 cup strawberries, finely chopped

1

Heat the oven to 175°C.

2

Grease and flour a 12 cup Bundt cake pan.

3

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

4

Beat on medium speed for 2 minutes, scraping occasionally.

5

Fold in strawberries; pour into prepared pan.

6

Bake 45 to 55 minutes or until a wooden pick inserted in centre comes out clean. Cool 5 minutes; remove from pan.

7

Cool completely on a wire rack.

Servings: 1

Oven Temperature: 175°C

Cooking Time: 45 minutes

Nutrition Facts

Serving size: Entire recipe (1377 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Energy (kJ)

16487.26

Energy From Fat (51%)

2024.22

% Daily Value

Total Fat 174.06g

268%

Saturated Fat 20.21g

101%

Cholesterol 409.75mg

137%

Sodium 2426.09mg

101%

Potassium 2585.96mg

74%

Total Carbohydrates 527.76g

176%

Fibre 26.53g

106%

Sugar 257.48g

 

Protein 64.38g

129%

 

 

Recipe Type: Cakes



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