Ingredients for Strawberry Carrot Cake
- All Purpose Flour
- Brown Sugar
- Carrot
- 3/4 cup vegetable oil
- Yogurt
- Water
- Pecans
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 large eggs
- Strawberry
- Cream Cheese Frosting
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How to Make Strawberry Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
- In a large bowl, combine 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, and 1 teaspoon baking powder. Whisk until well combined.
- Add 1 1/2 cups granulated sugar, 3/4 cup vegetable oil, 4 large eggs, and 1 teaspoon vanilla extract to the dry ingredients. Beat on low speed for 45 seconds, scraping down the bowl constantly.
- Increase speed to medium and beat for 2 minutes, scraping occasionally.
- Grate 2 cups carrots and gently fold them into the batter, along with 1 cup chopped fresh strawberries.
- Pour batter into the prepared bundt pan and spread evenly.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 45 minutes.
- Let the cake cool in the pan for 5 minutes before inverting it onto a wire rack to cool completely.
- Once the cake is completely cool, prepare the strawberry cream cheese glaze (recipe #71643) and spoon generously over the cake.
- Refrigerate any leftover cake for optimal flavor and freshness.
Nutrition Information (Approximate per serving)
Sodium
120 g
Sugar
1158g
Fat
121g
Carbs
183g
