Strawberry Carrot Cake
Submitted by kyp0197
Carrot cake meets fresh strawberries in this spiced bundt cake loaded with pecans, brown sugar, and warm cinnamon. Finished with a strawberry cream cheese glaze that drips down every ridge.
YIELD
4 servingsPREP
20 minCOOK
55 minREADY
75 minWhat happens when you fold chopped fresh strawberries into a carrot cake batter? Something unexpectedly brilliant.
The berries add bursts of juicy sweetness between the shredded carrots and toasted pecans, while brown sugar, cinnamon, and nutmeg keep everything firmly in carrot cake territory. Low-fat yogurt in the batter means it stays incredibly moist without being heavy.
Baked in a bundt pan, this cake has a gorgeous shape that needs nothing more than a slow drizzle of strawberry cream cheese glaze pooling into every curve.
Pro Tips
- Finely chop the strawberries so they distribute evenly through the dense batter without creating wet pockets
- Let the cake cool completely before glazing, or the glaze will slide right off
- Toast the pecans in a dry skillet for 3 to 4 minutes before adding them for deeper, nuttier flavor
- This cake tastes even better the next day once the spices have had time to settle in
Ingredients
Directions
Heat the oven to 350℉ (180℃).
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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