2 1/2 c. flour
1 1/4 c. brown sugar, packed
1 c. carrots, finely shredded
1/2 c. vegetable oil
1/2 c. plain yogurt
1/3 c. water
1/2 c. nuts
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. baking soda
1/2 tsp. salt, optional
2 eggs
1 c. strawberries, finely chopped

STRAWBERRY CREAM GLAZE:

2 oz. light cream cheese, softened
1 tbsp. strawberries, mashed
1/2 tsp. vanilla
3/4 c. confectioners' sugar

Cake: Heat oven to 350 degrees. Grease and flour 12 cup Bundt cake pan. Beat all ingredients except the strawberries in large bowl on low speed for 45 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in strawberries; pour into pan.

Bake 45-55 minutes or until wooden pick inserted comes out clean. Cool 5 minutes and remove from pan. Cool completely. Spoon glaze on cake. Refrigerate.

Glaze: In small bowl on low speed beat cheese, strawberries and vanilla until blended. Beat in the confectioners' sugar.