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.

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.