Strawberry Carrot Cake

• 2 1/2 c. self-rising flour
• 1 1/4 c. packed brown sugar
• 1 c. shredded carrots
• 1/2 c. vegetable oil
• 1/2 c. low-fat plain yogurt
• 1/3 c. water
• 1/2 c. chopped pecans
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 2 eggs
• 1 c. chopped strawberries
• Strawberry-Cream Cheese Glaze

1. Heat oven to 350u0b0.
2. Grease and flour 12-cup Bundt cake pan. Beat all ingredients except strawberries and glaze in large bowl on low speed 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 pick inserted in middle comes out clean.
6. Cool 5 minutes. Remove from pan.
7. Cool completely.
8. Prepare Strawberry Cream Cheese Glaze.
9. Spoon onto cake.
10. Refrigerate.

flour, brown sugar, carrots, vegetable oil, lowfat plain yogurt, water, pecans, ground cinnamon, ground nutmeg, eggs, strawberries, strawberrycream cheese glaze

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1023408 (may not work)