Strawberry Carrot Bundt Cake With Strawberry-Cream Cheese Glaze |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 16 |
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This is a delicious cake to serve anytime. The recipe was printed in a grocery store handout. Ingredients:
2 1/2 cups alls-purpose flour |
1 1/4 cups brown sugar, packed |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup vegetable oil |
1/2 cup plain yogurt |
1/3 cup water |
2 eggs |
1 cup finely shredded carrot |
1/2 cup chopped pecans |
1 cup chopped strawberry |
2 ounces cream cheese, softened |
1 tablespoon mashed strawberry |
1/2 teaspoon vanilla |
3/4 cup powdered sugar |
Directions:
1. Preheat oven to 350 degrees, grease and flour a 12 cup bundt cake pan.
2. In a large mixing bowl, blend together flour, sugar, baking powder, spices, soda and salt.
3. In a medium size bowl, beat together the oil, yogurt, water and eggs.
4. Add the egg mixture to the dry ingredients and beat on medium speed 1 minute or until thoroughly blended.
5. Stir in shredded carrots, pecans and strawberries; pour into prepared pan and bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
6. Cool 5 minutes and remove from pan, allow to cool completely, then spoon glaze over cake.
7. For the glaze, beat together the cream cheese, strawberries and vanilla; gradually beat in the 3/4 cup powdered sugar until blended.
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