Strawberry Carrot Cake -

1 1/4 c Packed brown sugar

1 c Carrots; finely shredded

1/2 c Vegetable oil

1/2 c Yogurt; low fat, plain

1/3 c Water

1/2 c Pecans; chopped

2 ts Baking powder

1 ts Ground cinnamon

1 ts Ground nutmeg

1/2 ts Baking soda

1/2 ts Salt

2 Eggs

1 c Strawberries; finely

-chopped 1 Strawberry cream cheese

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.