2 1/2 c. Gold Medal all-purpose flour
1 c. finely shredded carrots
1/2 c. low fat plain yogurt
1/2 c. chopped pecans
1 tsp. ground cinnamon
1/2 tsp. baking soda
2 eggs
Strawberry Cream Cheese Glaze (below)
1 1/4 c. packed brown sugar
1/2 c. vegetable oil
1/3 c. water
2 tsp. baking powder
1 tsp. ground nutmeg
1/2 tsp. salt
1 c. finely chopped strawberries

Heat oven to 350 degrees. Grease and flour 12 cup bundt cake pan. Beat all ingredients except strawberries and Strawberry Cream Cheese Glaze in large bowl on low speed 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 in center comes out clean. Cool 5 minutes; remove from pan. Cool completely. Prepare Strawberry Cream Cheese Glaze. Spoon onto cake. Refrigerate any remaining cake.

STRAWBERRY CREAM CHEESE GLAZE:

2 oz. light cream cheese, softened
1 tbsp. mashed strawberries
1/2 tsp. vanilla