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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. |
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