Strawberry Carrot Cake - cooking recipe

Ingredients

2 1/2 c. all-purpose flour
1 1/4 c. packed brown sugar
1 c. finely shredded carrots
1/2 c. vegetable oil
1/2 c. low-fat plain yogurt
1/3 c. water
1/2 c. chopped pecans
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg (optional)
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 c. finely chopped strawberries

Preparation

Heat oven to 350\u00b0.
Grease and flour 12 cup Bundt cake pan. Beat all ingredients, except strawberries and pecans, in large bowl on low speed for 45 seconds, scraping bowl constantly.
Beat on medium speed 2 minutes, scraping bowl occasionally.
Fold in strawberries and pecans; pour into pan.
Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean.
Cool 5 minutes; remove from pan.
Cool completely.
Prepare Strawberry Cream Cheese Glaze and spoon onto cake.
Refrigerate any remaining cake.