Strawberry Carrot Cake

Ingredients:

2 1/2 cups all purpose flour
1 1/4 cups packed brown sugar
1 cup carrots, finely shredded
1/2 cup olive oil
1/2 cup soy yogurt, low fat, plain or vanilla
1/3 cup water
1/2 cup pecans, chopped
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup strawberries, finely chopped
Strawberry Cream Cheese Glaze (recipe follows)

Preparation:

Heat the oven to 350 degrees. Grease and flour a 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
completely on a wire rack. And glaze.

Strawberry Cream Cheese Glaze

Ingredients:

1/4 cup cream cheese
4 tablespoons sugar
1/4 cup mashed strawberries
1 tablespoon water if needed

Preparation:

Beat sugar and cream cheese until smooth. Fold in strawberries and add
water if necessary until it is spreading consistency.