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

Heat oven to 350 degrees. Grease and flour 12 cup bundt cake pan. Beat all ingredients, except strawberries and glaze, in a large bowl on low speed 45 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in strawberries and pour into pan. Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes and remove from pan. Cool completely, then glaze. Refrigerate any remaining cake.

Glaze: Beat 2 oz. light cream cheese, softened, 1 tbsp. mashed strawberries and 1/2 tsp. vanilla in small bowl on low speed until blended. Gradually beat in 3/4 cup powdered sugar until blended.