Our local fresh strawberries are available and once I stopped stuffing my face with them like popcorn, I decided I needed to make something other than a fresh strawberry daiquiri. Why, I don't know!
I love Carrot Cake and thought the addition of fresh strawberries would be a fine idea so here you are:
STRAWBERRY CARROT CAKE:
2.5 cups of flour (I used white)
1.25 cups of brown sugar
1 cup of shredded carrot
.5 cup oil, vegetable or olive (I don't find it makes a difference)
.5 cup of plain yogurt (I make my own now so it is always in the frig)
1/3 cup of water
.5 cup of chopped pecans or walnuts
1 tsp of cinnamon
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 cup of chopped strawberries
Strawberry Cream Cheese Glaze - recipe to follow
Preheat oven to 350 degrees. Grease and flour a bundt cake pan.
Beat all ingred except strawberries and the glaze in a large bowl on low speed for 45 seconds. Scrape the bowl constantly.
Then beat again on Medium speed to 2 minutes. Fold in strawberries by hand, pour into prepared pan.
Bake for 45 - 55 minutes or until done.
Cool for 5 minutes and then remove from pan.
Cool completely on a wire rack whilst preparing Glaze. Then spoon Glaze onto cake.
STRAWBERRY CREAM CHEESE GLAZE:
1/4 cup cream cheese, room temp
2 TBSP icing sugar
1/4 cup mashed strawberries
1 TBSP water, if needed.
At high speed, beat cream cheese and icing sugar til smooth. Stir in by hand, mashed strawberries. Add water if needed and continue til spreading consistency.
I'm supposed to tell you to refrigerate any left over cake, but I've never experienced this!
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