Strawberry Carrot Cake with Strawberry Cream Cheese


Cake:
2-1/2 cups flour
1-1/4 cups brown sugar
1 cup carrots finely shredded
1/2 cup each: oil and plain yogurt
1/3 cup water
2 eggs, lightly beaten
2 tsp. baking powder
1/2 tsp. each: soda and salt
1/2 tsp. each: cinnamon and nutmeg
1/2 cup pecans chopped
1 cup strawberries finely chopped

Glaze:
2 oz. cream cheese, softened
1 T. mashed strawberries
1/2 tsp. vanilla
3/4 cup confectioners' sugar
.
Bake @350.

Grease/flour or sprayed tube or bundt pan.Mix cake ingredients except
strawberries on low speed to blend; increase to med. speed, beating 2
minutes and scraping occasionally.

Fold in strawberries then spoon into pan or 9x13" baking dish.Bake 50
minutes or until cake tests done.Cool 5 minutes; remove from pan and cool
completely on wire rack.

Mix glaze ingredients: beat cream cheese, mashed strawberries and vanilla in
until blended.Gradually beat in sugar then spoon over cake.

Serves 12.