Strawberry Carrot Cake

Ingredients

325 gr all purpose flour
280 gr packed brown sugar
130 gr carrots
120 ml vegetable oil
120 ml yogurt
80 ml water
65 gr pecans
9 gr baking powder
3 gr cinnamon
2 gr nutmeg
2 gr baking soda
1 gr salt
2 eggs
150 gr strawberries
1 strawberry cream cheese

Instructions

Glaze recipe Heat the oven to 350 degrees. Grease and flour dozen cup bundt cake pan. Beat all ingredients except strawberries and Strawberry Cream Cheese Glaze in a large bowl on low speed for 45 seconds, scraping bowl, constantly. Beat on medium speed for 2 minutes, scraping occasionally. Fold in strawberries; pour into prepared pan. Bake 45 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely on a wire rack. Prepare Strawberry Cream Cheese Glaze; spoon onto cake. Refrigerate any remaining cake.