Strawberry Carrot Cake
Strawberry Carrot Cake is an impressive dinner. Made with 2 1/2 c. all-purpose flour, 1 1/4 c. packed brown sugar, 1 c. finely shredded carrots, 1/2 c. vegetable oil and 1/2 c. low-fat plain yogurt, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Heat oven to 350Β°.
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.
π· Perfect Pairings
Complete your meal with these
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