Strawberry Carrot Bundt Cake With Strawberry Cream Cheese Glaze Recipes

STRAWBERRY CARROT BUNDT CAKE WITH STRAWBERRY-CREAM CHEESE GLAZE

Steps:

• Preheat oven to 350 degrees, grease and flour a 12 cup bundt cake pan.
• In a large mixing bowl, blend together flour, sugar, baking powder, spices, soda and salt.
• In a medium size bowl, beat together the oil, yogurt, water and eggs.
• Add the egg mixture to the dry ingredients and beat on medium speed 1 minute or until thoroughly blended.
• Stir in shredded carrots, pecans and strawberries; pour into prepared pan and bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
• Cool 5 minutes and remove from pan, allow to cool completely, then spoon glaze over cake.
• For the glaze, beat together the cream cheese, strawberries and vanilla; gradually beat in the 3/4 cup powdered sugar until blended.

STRAWBERRY CARROT CAKE

Steps:

• Heat the oven to 350 degrees.
• Grease and flour a 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.
• Prepare Strawberry cream cheese glaze recipe#to follow, spoon onto cake.
• Refrigerate any remaining cake.

CARROT BUNDT CAKE WITH CREAM CHEESE GLAZE

Steps:

• In a large bowl, cream butter and sugars
• Add eggs, one at a time, beating well after each
• Add lemon zest, oil, extract and lemon juice
• Combine dry ingredients; gradually add to wet mixture
• Stir in carrots, raisins, and nuts
• Pour into a bundt pan that has been greased well
• Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
• Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm
• For the glaze, in a mixing bowl, beat the cream cheese, icing sugar, cream of tar tar, powdered milk, water, and extract until smooth
• Mixture should be quite thick
• Pour over warm cake letting glaze drip down the sides
• Cool to room temperature before serving

STRAWBERRY CREAM CHEESE GLAZE

Steps:

• At high speed beat cream cheese and sugar until smooth.
• Stir in mashed strawberries.
• Add water (if needed) and continue until spreading consistency.

CARROT CAKE

Steps:

• Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.
• Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins.
• Pour egg mixture into dry ingredients, and mix well. Pour batter into well greased 10 inch tube or Bundt pan.
• Bake at 350 degrees F (175 degrees C) oven for 45 to 50 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.
• To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.

STRAWBERRY CARROT CAKE RECIPE

Steps:

• Heat oven to 350 degrees and grease and flour bundt cake pan. Beat all ingredients except strawberries and glaze in large bowl for 2 minutes. Fold in strawberries and pour into pan. Bake for 45 minutes. Cool. Prepare glaze by beating softened cream cheese, vanilla and strawberries until blended. Gradually beat in powdered sugar until blended and spoon onto cake.

CREAM CHEESE GLAZE

Steps:

• With an electric mixer, beat cream cheese, butter, and milk.
• Gradually add the powdered sugar.
• Beat in vanilla.