Strawberry Carrot Cake

2-1/2 cups all purpose flour
1-1/4 cups packed brown sugar
1 cup carrots, finely shredded
1/2 cup vegetable oil
1/2 cup yogurt; low fat, plain
1/3 cup water
1/2 cup pecans, chopped
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup strawberries, finely chopped

Preheat oven to 350º. Grease and flour 12 cup Bundt cake pan. Beat all ingredients
except strawberries in a large bowl on low speed for 45 seconds, scraping bowl,
constantly. Beat on medium speed for 2 minutes, scraping occasionally. Fold in strawberries; pour into prepared pan. Bake 45 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely on a wire rack.

Strawberry Cream Cheese Glaze
2 oz. cream cheese, softened
1 tablespoon mashed strawberries
1/2 teaspoon vanilla
3/4 cup powdered sugar

Beat cream cheese, mashed strawberries and vanilla in small bowl on low speed until
blended. Gradually beat in powdered sugar until blended. Spoon over cake.