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

Heat oven to 350 degrees. Grease and flour 12 cup bundt cake pan. Beat all ingredients except strawberries 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.

STRAWBERRY CREAM CHEESE GLAZE: Beat 2 ounces light cream cheese, softened, 1 tablespoon mashed strawberries and 1/2 teaspoon vanilla in small bowl on low speed until blended. Gradually beat in 3/4 cup powdered sugar until blended. Spoon into cake. Refrigerate cake.