Strawberry Carrot Cake

10m
Prep Time
50m
Cook Time
1h
Ready In


"Darlene Kossman had this recipe from Gold Medal Flour, glad you posted it lol"

Original is 8 servings

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.

1 Reviews

DebbieL

Wonderlully moist, easy prep with such a nice flavor, it's rare to see a cake with a carrot and strawberry combination when I saw this I knew I had to try it, very very good recipe for a cake, thank you very much.

5.0

review by:
(15 Jun 2015)

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