2 1/2 c. Gold Medal all-purpose 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 Cheese Glaze (below)

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 to 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:

Beat in small bowl on low speed until blended: 1 tbsp. mashed strawberries 1/2 tsp. vanilla

Gradually beat in 3/4 cup powdered sugar until blended. High Altitude Directions (3500 to 6500 feet) : Heat oven to 375 degrees. Bake 40 to 45 minutes.