Strawberry Carrot Bundt Cake With Strawberry-Cream

Name: Strawberry Carrot Bundt Cake With Strawberry-Cream Cheese Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 2 1/2 cups alls-purpose flour; 1 1/4 cups brown sugar, packed; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup vegetable oil; 1/2 cup plain yogurt; 1/3 cup water; 2 eggs; 1 cup finely shredded carrot; 1/2 cup chopped pecans; 1 cup chopped strawberry; Glaze; 2 ounces cream cheese, softened; 1 tablespoon mashed strawberry; 1/2 teaspoon vanilla; 3/4 cup powdered sugar

Servings: persons

Cake
2 1/2 cups alls-purpose flour
1 1/4 cups brown sugar, packed
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup plain yogurt
1/3 cup water
2 eggs
1 cup finely shredded carrot
1/2 cup chopped pecans
1 cup chopped strawberry
Glaze
2 ounces cream cheese, softened
1 tablespoon mashed strawberry
1/2 teaspoon vanilla
3/4 cup powdered sugar

1
Preheat oven to 350 degrees, grease and flour a 12 cup bundt cake pan.
2
In a large mixing bowl, blend together flour, sugar, baking powder, spices, soda and salt.
3
In a medium size bowl, beat together the oil, yogurt, water and eggs.
4
Add the egg mixture to the dry ingredients and beat on medium speed 1 minute or until thoroughly blended.
5
Stir in shredded carrots, pecans and strawberries; pour into prepared pan and bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
6
Cool 5 minutes and remove from pan, allow to cool completely, then spoon glaze over cake.
7
For the glaze, beat together the cream cheese, strawberries and vanilla; gradually beat in the 3/4 cup powdered sugar until blended.

1171

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Cake, 2 1/2 cups alls-purpose flour, 1 1/4 cups brown sugar, packed, 2 teaspoons baking powder, and more.

Yes, Strawberry Carrot Bundt Cake With Strawberry-Cream Cheese Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Carrot Bundt Cake With Strawberry-Cream Cheese Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions