Cake Recipes
Strawberry-Carrot Cake
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 1 1/4 cups packed brown sugar
- 1 cup finely shredded carrots
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt
- 1/3 cup water
- 1/2 cup chopped pecans
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup chopped strawberries
Strawberry-Cream Cheese Glaze
- 2 ounces cream cheese, softened
- 1 tablespoon mashed strawberries
- 1/2 teaspoon vanilla extract
- 3/4 cup confectioners' sugar
Instructions
- Heat oven to 350 degrees F. Grease and flour* a 12-cup Bundt cake pan.
Cake
- Beat all ingredients except strawberries and Strawberry-Cream Cheese Glaze in
large bowl on low speed for 45 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally.
- Fold in strawberries; pour into prepared pan.
- Bake for 45 to 55 minutes or until wooden pick inserted in center comes out clean
- Cool for 5 minutes.
- Remove from pan. Cool completely.
- Spoon glaze onto cake.
Strawberry-Cream Cheese Glaze
- Beat 2 ounces softened cream cheese, 1 tablespoon mashed strawberries and 1/2 teaspoon vanilla extract in a small bowl on low speed until blended.
- Gradually beat in 3/4 cup confectioners' sugar until blended.
Notes
* For best results, use our Pan Release!