Strawberry-Carrot Cake

• 2 1/2 c. 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. ground cinnamon
• 1 tsp. ground nutmeg
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs
• 1 c. finely chopped strawberries

1. Heat oven to 350u0b0.
2. Grease and flour 12-cup Bundt cake pan. Beat all ingredients except strawberries in a large bowl on low speed for 45 seconds, scraping bowl constantly.
3. Beat on medium speed 2 minutes, scraping bowl occasionally.
4. Fold in strawberries. Pour into pan.
5. Bake 45 to 55 minutes or until wooden toothpick inserted in center comes out clean.
6. Cool completely.

flour, brown sugar, carrots, vegetable oil, lowfat plain yogurt, water, pecans, baking powder, ground cinnamon, ground nutmeg, baking soda, salt, eggs, strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702864 (may not work)