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Strawberry Carrot Cake
2 1/2 cups flour
1 1/4 cups brown sugar
1 cup carrots; finely shredded
1/2 cup vegetable oil
1/2 cup sour cream
1/3 cup milk
1/2 cup pecans; chopped
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp.baking soda
1/2 tsp. Salt
2 eggs
1 cup strawberries; finely chopped
Heat the oven to 350 degrees. Grease and flour 12 cup bundt cake pan. Beat all ingredients except strawberries 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. Serve plain or with your favorite frosting.
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From Helen's Kitchen
Baker's Best