Strawberry Carrot Cake
Created by dienia b on September 25, 2014
- Servings: 8
- Prep Time: 10m
- Cook Time: 50m
- Recipe #14374
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/4 cups brown sugar (packed)
- 1 cup carrot, finely shredded
- 1/2 cup oil (vegetable oil)
- 1/2 cup yogurt (plain, low fat)
- 1/3 cup water
- 1/2 cup pecans, chopped
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup fresh strawberries, finely chopped
How to Make
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Step 1: Heat the oven to 350 degrees.
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Step 2: Grease and flour a 12 cup bundt cake pan.
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Step 3: Beat all ingredients except strawberries in a large bowl on low speed for 45 seconds, scraping bowl, constantly.
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Step 4: Beat on medium speed for 2 minutes, scraping occasionally.
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Step 5: Fold in strawberries; pour into prepared pan.
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Step 6: Bake 45 to 55 minutes or until a wooden pick inserted in center comes out clean.
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Step 7: Cool 5 minutes; remove from pan. Cool completely on a wire rack.
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Step 8: Prepare Strawberry cream cheese glaze recipe# to follow, spoon onto cake.
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Step 9: Refrigerate any remaining cake.
Nutritional Facts
- 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