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. plain low-fat yogurt
1/3 c. water
1/2 c. chopped pecans
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. nutmeg
1/2 tsp. baking soda
1/2 tsp. salt
1 c. finely chopped strawberries

Oven 350 degrees. Grease and flour 12 inch bundt 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. Fold in strawberries; pour into pan. Bake 45 to 55 minutes. Cool 5 minutes. Remove from pan. Cool completely.

Prepare Strawberry Cream Cheese Glaze: Spoon onto cake.

GLAZE:

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

Beat in small bowl on low speed until blended. Gradually beat in 3/4 cup powdered sugar until blended.