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Minikin's Journal

Routine Ramblings of an Occasionally Interesting Housewife

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Strawberry Carrot Cake
I originally found this recipe on Cooks.com, and I keep losing track of my printout. For fear that they will eventually rotate the recipe out of their online database, I'm keeping it here.


2 1/2 c. Gold Medal all-purpose flour
1 1/4 c. packed brown sugar
1 c. finely shredded carrots
1/2 c. vegetable oil
1/2 c. low-fat plain yogurt
1/3 c. water
1/2 c. chopped pecans
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 c. finely chopped strawberries
Strawberry-Cream Cheese Glaze (below)

Heat oven to 350 degrees. Grease and flour 12-cup bundt cake
pan. Beat all ingredients except strawberries and
Strawberry-Cream Cheese Glaze in large bowl on low speed 45
seconds, scraping bowl constantly. Beat on medium speed 2
minutes, scraping bowl occasionally. Fold in strawberries;
pour into pan. Bake 45 to 55 minutes or until wooden pick
inserted in center comes out clean. Cool 5 minutes; remove
from pan. Cool completely. Prepare Strawberry-Cream Cheese
Glaze; spoon onto cake. Refrigerate any remaining cake.


Beat in small bowl on low speed until blended: 1 tbsp.
mashed strawberries 1/2 tsp. vanilla

Gradually beat in 3/4 cup powdered sugar until blended. High
Altitude Directions (3500 to 6500 feet) : Heat oven to 375
degrees. Bake 40 to 45 minutes.