2 1/2 c. flour
1 1/2 c. brown sugar
1 c. shredded carrots
1/2 c. vegetable oil
1/2 c. plain low-fat yogurt
1/3 c. water
1/2 c. chopped nuts
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

Preheat oven to 350 degrees. Grease and flour 12 cup bundt pan. Beat all ingredients together (except strawberries and Strawberry Cream Cheese Glaze) in large bowl on low speed until well mixed. Fold in strawberries and pour into pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool 5 minute, remove from pan. Glaze when completely cool. Refrigerate any remaining cake.

STRAWBERRY CREAM CHEESE GLAZE:

2 oz. cream cheese
1-3 tbsp. mashed strawberries
1/2 tsp. vanilla
3/4 c. powdered sugar

Beat cream cheese, mashed strawberries, and vanilla until well blended. Gradually beat in 3/4 cup powdered sugar. If consistency is too thick, add strawberry juice or a little water to thin.