Strawberry-Carrot Cake recipe

2 1/2 cups all-purpose flour

1 1/4 cups packed brown sugar

1 cup finely shredded carrots

1/2 cup vegetable oil

1/2 cup plain yoghurt

1/3 cup water

1/2 cup chopped pecans

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 cup chopped strawberries

Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt cake pan.
Beat all ingredients except strawberries and Strawberry-Cream Cheese Glaze in large bowl on low speed for 45 seconds, scraping bowl constantly.
Beat on medium speed for 2 minutes, scraping bowl occasionally.
Fold in strawberries; pour into pan.
Bake for 45 to 55 minutes or until wooden pick inserted in center comes out clean.
Cool for 5 minutes.
Remove from pan. Cool completely. Spoon glaze onto cake.

Strawberry-Cream Cheese Glaze

Beat 2 ounces softened cream cheese, 1 tablespoon mashed strawberries and 1/2 teaspoon vanilla extract in a small bowl on low speed until blended.
Gradually beat in 3/4 cup confectioners' sugar until blended.

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