Ingredients

2 1/2 C. all purpose flour
1 1/4 C. packed brown sugar
1 C. carrots; finely shredded
1/2 C. vegetable oil
1/2 C. yogurt; low fat, plain
1/3 C. water
1/2 C. pecans; chopped
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 C. strawberries; finely chopped
Strawberry fluff:
2 egg whites, unbeaten
1 C. sugar
Dash salt
1 1/3 C. sliced fresh strawberries or 1 package frozen sliced

Cooking Instructions

Heat the oven to 350 degrees. Grease and flour 12-C. 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 for 45 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes; remove from pan. Cool completely on a wire rack. Spread strawberry fluff onto cake. Refrigerate any remaining cake. Strawberry Fluff: First, thaw and drain strawberries. Combine egg whites, sugar, salt, and 2/3 C. strawberries in top of double boiler. Beat about 1 minute to blend. Place over rapidly boiling water and beat constantly with rotary egg beater or at high speed with electric mixer for 7 minutes, or until frosting will stand up in stiff peaks. Remove from boiling water and beat until cool. Fold in remaining drained berries and spread at once.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)