Strawberry Carrot Cake - cooking recipe

Ingredients

2 1/2 cups all-purpose flour
1 1/4 cups packed brown sugar
1 cup carrot, finely shredded
1/2 cup vegetable oil
1/2 cup yogurt, low fat 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 strawberry, finely chopped
1 strawberry cream cheese frosting (recipe #to follow)

Preparation

Heat the oven to 350 degrees.
Grease and flour a 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 recipe#to follow, spoon onto cake.
Refrigerate any remaining cake.