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Strawberry Carrot Cake


2 1/2 c. flour
1 1/4 c. packed brown sugar
1 c. finely shredded carrots
1/2 c. vegetable oil
1/2 c. lowfat plain yogurt
1/3 c. water
1/2 c. chopped pecans
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 c. finely chopped strawberries
Strawberry Cream Cheese Glaze


2 oz. light cream cheese, softened
1 tbsp. mashed strawberries
1/2 tsp. vanilla
3/4 c. confectioners' sugar


Heat oven to 350 degrees. Grease and flour 12 cup bundt cake pan. Beat all ingredients, except strawberries and glaze in large bowl on low speed for 45 seconds, scraping bowl constantly.

Beat on medium speed 2 minutes, occasionally scraping bowl. Fold in strawberries. Pour into bundt pan and bake for 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 all ingredients except sugar in small bowl on low speed until blended. Gradually beat in sugar until well blended.

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