Recipe for Strawberry Carrot Cake 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1/2 cup All purpose flour
1/4 cup Packed brown sugar
1 cup Carrots, finely shredded
1/2 cup Vegetable oil
1/2 cup Yogurt, low fat, plain
1/3 cup Water
1/2 cup Pecans, chopped
2 tsp Baking powder
1 tsp Ground cinnamon
1 tsp Ground nutmeg
1/2 tsp Baking soda
1/2 tsp Salt
2 x Eggs
1 cup Strawberries, finely chopped
Instructions:
Instructions: Heat the oven to 350 degrees. Grease and flour 12 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.

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