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

Preheat oven to 350 degrees. Grease and flour 12 cup bundt cake pan. Beat all ingredients except strawberries and strawberry cream glaze in a large bowl on low speed for 45 seconds, scraping bowl constantly. Beat for 2 minutes longer on medium speed, scarping bowl occasionally.

Fold in strawberries; pour into pan. Bake 45 to 55 minutes or until wooden pick comes out clean. Cool 5 minutes and remove from pan. Cool completely. Spoon glaze on cake. Refrigerate any remaining cake.

STRAWBERRY CREAM GLAZE:

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