This Strawberry Carrot Cake is a delightful twist on the classic comfort dessert, combining the earthy sweetness of shredded carrots with the bright, juicy flavor of fresh strawberries. The cake itself is incredibly moist, thanks to the addition of yogurt and vegetable oil, while warm spices like cinnamon and nutmeg provide a cozy, aromatic backdrop. Topped with a luscious strawberry cream cheese glaze, it offers a perfect balance of rich, creamy texture and fruity freshness. Ideal for brunch gatherings, weekend treats, or special celebrations, this cake is both visually stunning and deliciously satisfying. Its a wonderful way to incorporate seasonal fruits into a baked good that feels both indulgent and homemade.
Strawberry Carrot Cake
Description
This Strawberry Carrot Cake is a delightful twist on the classic comfort dessert, combining the earthy sweetness of shredded carrots with the bright, juicy flavor of fresh strawberries. The cake itself is incredibly moist, thanks to the addition of yogurt and vegetable oil, while warm spices like cinnamon and nutmeg provide a cozy, aromatic backdrop. Topped with a luscious strawberry cream cheese glaze, it offers a perfect balance of rich, creamy texture and fruity freshness. Ideal for brunch gatherings, weekend treats, or special celebrations, this cake is both visually stunning and deliciously satisfying. Its a wonderful way to incorporate seasonal fruits into a baked good that feels both indulgent and homemade.Ingredients
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Grease and flour a 12-cup bundt cake pan thoroughly to prevent sticking.
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In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, nutmeg, baking soda, and salt. Whisk until well blended.
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Add the vegetable oil, yogurt, water, eggs, and shredded carrots to the dry ingredients. Beat on low speed for 45 seconds, scraping down the bowl constantly, then beat on medium speed for 2 minutes until smooth.
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Gently fold in the finely chopped strawberries and chopped pecans using a spatula, being careful not to overmix.
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Pour the batter into the prepared bundt pan, spreading it evenly.
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Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 5 minutes.
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Remove the cake from the pan and place it on a wire rack to cool completely.
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Prepare the Strawberry Cream Cheese Glaze and spoon it over the cooled cake, allowing it to drizzle down the sides.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1396.0kcal
- % Daily Value *
- Total Fat 56.6g88%
- Saturated Fat 8.5g43%
- Cholesterol 93.5mg32%
- Sodium 2923.6mg122%
- Total Carbohydrate 202.6g68%
- Dietary Fiber 9.5g38%
- Sugars 80.7g
- Protein 23.3g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Refrigerate any remaining cake. The cream cheese glaze requires refrigeration. Bring to room temperature before serving for best texture.
Strawberry Cream Cheese Glaze: While not detailed in the ingredients list, a simple glaze can be made by beating 4 oz softened cream cheese with 1/2 cup powdered sugar, 1 tbsp strawberry puree, and 1-2 tsp milk until smooth.
Tip: Ensure strawberries are finely chopped and patted dry if they are very juicy to prevent the batter from becoming too wet.
