Strawberry Carrot Cake
Recipe: #14374
September 25, 2014
Categories: Desserts, Cakes, Tube/Bundt, Strawberry, Carrot, One-Pot Meal, Birthday, Brunch, Fathers Day, July 4th, Labor Day, Mothers Day, Potluck, Oven Bake, Vegetarian, more
"Darlene Kossman had this recipe from Gold Medal Flour, glad you posted it lol"
Ingredients
Nutritional
- Serving Size: 1 (167.7 g)
- Calories 484.9
- Total Fat - 20.6 g
- Saturated Fat - 2.9 g
- Cholesterol - 52.1 mg
- Sodium - 353.4 mg
- Total Carbohydrate - 69.6 g
- Dietary Fiber - 2.9 g
- Sugars - 34.5 g
- Protein - 7.3 g
- Calcium - 133.5 mg
- Iron - 1.4 mg
- Vitamin C - 3.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat the oven to 350 degrees.
Step 2
Grease and flour a 12 cup bundt cake pan.
Step 3
Beat all ingredients except strawberries in a large bowl on low speed for 45 seconds, scraping bowl, constantly.
Step 4
Beat on medium speed for 2 minutes, scraping occasionally.
Step 5
Fold in strawberries; pour into prepared pan.
Step 6
Bake 45 to 55 minutes or until a wooden pick inserted in center comes out clean.
Step 7
Cool 5 minutes; remove from pan. Cool completely on a wire rack.
Step 8
Prepare Strawberry cream cheese glaze recipe# to follow, spoon onto cake.
Step 9
Refrigerate any remaining cake.
Tips
No special items needed.