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Strawberry-Carrot Cake

2 1/2 cups all-purpose flour
1 1/4 cups packed brown sugar
1 cup finely shredded carrots
1/2 cup vegetable oil
1/2 cup plain yogurt
1/3 cup water
1/2 cup chopped pecans
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup chopped strawberries
Strawberry-Cream Cheese Glaze

Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt cake pan.

Beat all ingredients except strawberries and Strawberry-Cream Cheese Glaze in large bowl on low speed for 45 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Fold in strawberries; pour into pan. Bake for 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool for 5 minutes. Remove from pan. Cool completely. Spoon glaze onto cake.

Strawberry-Cream Cheese Glaze
Beat 2 ounces softened cream cheese, 1 tablespoon mashed strawberries and 1/2 teaspoon vanilla extract in a small bowl on low speed until blended. Gradually beat in 3/4 cup confectioners' sugar until blended.

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