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Strawberry Carrot Cake

Author/Submitted by:
Servings: 10
Categories: Cakes / Desserts / Strawberry

2 1/2  cups  All-purpose flour
1 1/4  cups  Packed brown sugar
1  cup  Carrots, finely shredded
1/2  cup  Vegetable oil
1/2  cup  Yogurt, skim milk, plain
1/3  cup  Water
1/2  cup  Pecans, chopped
2  teaspoons  Baking powder
1  teaspoon  Ground cinnamon
1  teaspoon  Ground nutmeg
1/2  teaspoon  Baking soda
1/2  teaspoon  Salt
2    Eggs
1  cup  Strawberries, finely chopped

---Strawberry cream cheese glaze---
1/4  cup  Cream cheese, at room temperature
2  tablespoons  Confectioner's sugar
1/4  cup  Strawberries, mashed
1  tablespoon  Water, if needed

Heat the oven to 350 degrees. Grease and flour 12 cup bundt cake pan. Beat all ingredients except strawberries in a large bowl on low speed for 45 seconds, scraping bowl, constantly. Beat on medium speed for 2 minutes, scraping occasionally. Fold in strawberries; pour into prepared pan. Bake 45 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely on a wire rack. Prepare Strawberry Cream Cheese Glaze; spoon onto cake. Refrigerate any remaining cake.

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