How To Make Easy Moist Carrot Cakes - Strawberry Carrot Cake recipe

2 ½

cup

all purpose flour

1 ¼

cups

packed brown sugar

1

cup

carrots; finely shredded

½

cup

vegetable oil

½

cup

low-fat plain yoghurt

1/3

cup

water

½

cup

pecans; 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

For topping:

strawberry cream cheese glaze

1

Heat the oven to 175°C. Grease and flour 12 cup bundt cake pan.

2

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.

3

Fold in strawberries; pour into prepared pan.

4

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

5

Cool 5 minutes; remove from pan. Cool completely on a wire rack.

6

Prepare Strawberry Cream Cheese Glaze, spoon onto cake.