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| Strawberry Carrot Cake |
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| Category: Cakes |
Kitchen of: Joyce Brooks |
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| Ingredients: |
| 2 1/2 | cups | all-purpose flour |
| 1 | cup | packed brown sugar |
| 1/2 | cups | vegetable oil |
| 1/2 | cups | low fat plain yogurt |
| 1/3 | cups | water |
| 1/2 | cups | chopped pecans |
| 2 | tsp | baking powder |
| 1 | tsp | ground cinnamon |
| 1 | tsp | ground nutmeg |
| 1/2 | tsp | baking soda |
| 1/2 | tsp | salt |
| 2 | | eggs |
| 1 | cup | finely chopped strawberries |
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| Instructions: |
| 1. | beat all ingredients except strawberries in large bowl for 45 seconds on low |
| 2. | beat 2 minutes on medium, scraping bowl occasionally |
| 3. | fold in strawberries |
| 4. | pour into greased and floured 12-cup bundt cake pan |
| 5. | bake at 350 for 45 to 55 mins or until wooden pick inserted in center comes out clean |
| 6. | cool 5 minutes, then remove from pan |
| 7. | cool completely |
| 8. | spoon on strawberry-carrot cake glaze (seperate recipe) |
| 9. | refrigerate any remaining cake |
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| Recipe submitted 1/26/2005 |
