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Strawberry Carrot Cake
| Yield | |
|---|---|
| Food Class | |
| Main Ingredient | |
| Regions |
Description
Strawberry Carrot Cake recipe
Ingredients
| 2 1⁄2 | c | all purpose flour |
| 1 1⁄4 | c | packed brown sugar |
| 1 | c | carrots |
| 1⁄2 | c | vegetable oil |
| 1⁄2 | c | yogurt |
| 1⁄3 | c | water |
| 1⁄2 | c | pecans |
| 2 | t | baking powder |
| 1 | t | ground cinnamon |
| 1 | t | ground nutmeg |
| 1⁄2 | t | baking soda |
| 1⁄2 | t | salt |
| 2 | eggs | |
| 1 | c | strawberries |
| 1 | strawberry cream cheese glaze recipe |
Instructions
Heat the oven to 350 degrees. Grease and flour 12 cup bundt cake pan. Beat
all ingredients except strawberries and Strawberry Cream Cheese Glaze 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.
Notes
Imported from RecipeML file