Strawberry Carrot Cake
A moist and flavorful carrot cake infused with strawberries and warm spices, topped with a creamy strawberry glaze—perfect for celebrations or teatime treats.
Ingredients
- 2 1/2 cups self-rising flour ⓘ
- 1 1/4 cups packed brown sugar ⓘ
- 1 cup shredded carrots ⓘ
- 1/2 cup vegetable oil ⓘ
- 1/2 cup low-fat plain yogurt
- 1/3 cup water ⓘ
- 1/2 cup chopped pecans ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1 teaspoon ground nutmeg ⓘ
- 2 eggs ⓘ
- 1 cup chopped strawberries ⓘ
- Strawberry-Cream Cheese Glaze ⓘ
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup Bundt cake pan.
- In a large bowl, beat all ingredients except strawberries and glaze on low speed for 45 seconds, scraping the bowl constantly.
- Increase to medium speed and beat for 2 minutes, scraping occasionally.
- Fold in chopped strawberries into the batter.
- Pour the batter into the prepared pan.
- Bake for 45 to 55 minutes or until a wooden pick inserted in the center comes out clean.
- Allow the cake to cool for 5 minutes, then remove from the pan.
- Cool completely on a wire rack.
- Prepare the Strawberry Cream Cheese Glaze as desired.
- Spoon the glaze over the cooled cake.
- Refrigerate before serving.
Tips & Substitutions
For a lighter version, substitute half of the vegetable oil with unsweetened applesauce. If you want to enhance the flavor, add a teaspoon of vanilla extract. Make sure to finely chop the strawberries to avoid excess moisture in the batter. If you don't have self-rising flour, you can use all-purpose flour combined with baking powder and salt. This cake is perfect for using up leftover strawberries from Mike'S Mother'S 'Blueberry' Muffins.
Serving Suggestions
Serve this delightful Strawberry Carrot Cake as a dessert at a spring gathering or a special occasion. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, garnish with fresh strawberries or mint leaves. This cake also complements a cup of tea or coffee, making it a perfect treat for afternoon gatherings. Consider serving it alongside Quick Banana Bread for a delicious dessert spread.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, gently warm it in the microwave for 10-15 seconds, or enjoy it cold with a dollop of whipped cream. The Strawberry-Cream Cheese Glaze can also be stored separately in the refrigerator.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Carrot Cake contains roughly 594 calories, with 6g protein, 112g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (61% of the Daily Value), calcium (26% of the Daily Value), and iron (22% of the Daily Value), and a good source of protein. It also contributes 17g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them first to remove excess moisture. This will help prevent the batter from becoming too wet. Chop them into small pieces before folding them into the batter to distribute the flavor evenly throughout the cake.
How can I make the glaze thicker?
To thicken the Strawberry-Cream Cheese Glaze, simply add more powdered sugar a little at a time until you reach your desired consistency. If the glaze becomes too thick, you can thin it out with a splash of milk or cream. Adjusting the glaze can help you achieve the perfect drizzle over the cake.
Is this cake suitable for vegetarians?
Absolutely! This Strawberry Carrot Cake is made with all vegetarian ingredients, making it a great option for those following a vegetarian diet. The use of eggs can be substituted with flaxseed meal or a commercial egg replacer if needed, ensuring everyone can enjoy this delightful dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).