Zutaten für Strawberry Carrot Bundt Cake With Strawberry Cream Cheese Glaze
- 2 1/2 cups all-purpose flour
- Brown Sugar
- 2 teaspoons baking powder
- Ground Cinnamon
- Ground Nutmeg
- Baking Soda
- 1/2 teaspoon salt
- Vegetable Oil
- Plain Yogurt
- 1/2 cup water
- 3 large eggs
- Carrot
- 1 cup chopped pecans
- Strawberry
- 4 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
- 3/4 cup powdered sugar
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Zubereitung von Strawberry Carrot Bundt Cake With Strawberry Cream Cheese Glaze
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt cake pan.
- In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 2 cups granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In a medium bowl, beat together 1 cup vegetable oil, 1 cup plain yogurt, 1/2 cup water, and 3 large eggs.
- Gradually add the wet ingredients to the dry ingredients, beating on medium speed for 1 minute, or until just combined. Do not overmix.
- Gently fold in 2 cups shredded carrots, 1 cup chopped pecans, and 1 cup chopped fresh strawberries.
- Pour batter into the prepared bundt pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: In a medium bowl, beat together 4 ounces cream cheese (softened), 1/2 cup chopped fresh strawberries, and 1 teaspoon vanilla extract.
- Gradually add 3/4 cup powdered sugar, beating until smooth and creamy.
- Once the cake is completely cool, drizzle the glaze evenly over the top.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
93g
Fat
11g
Carbs
13g
