Strawberry Carrot Cake 2 1/2 cups of flour 1 1/4 cup of brown sugar, packed 1 cup of carrots, finely shredded 1/2 cup of vegetable oil 1/3 cup of water 1/2 cup of pecans, chopped 2 teaspoons of baking powder 1 teaspoon of ground cinnamon 1 teaspoon of ground nutmeg 1/2 teaspoon of baking soda 1/2 teaspoon of salt 2 eggs 1 cup of strawberries, finely chopped Preheat your oven to 350ºF. 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.
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