Recipe - Strawberry Carrot Cake

2 One half cup All purpose flour
1 One fourth cup Packed brown sugar
1 cup Carrots; finely shredded
One half cup Vegetable oil
One half cup Yogurt; low fat, plain
1/3 cup Water
One half cup Pecans; chopped
2 teaspoon Baking powder
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
One half teaspoon Baking soda
One half teaspoon Salt
2 Eggs
1 cup Strawberries; finely
chopped
1 Strawberry cream cheese
Glaze recipe

Heat the oven to 350 degrees. 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.