Carrot Strawberry Bundt Cake for #Easter #recipe from @DarylWoodGerber

Perfect for a book club event!

It's Easter week!!

From Daryl aka Avery:

For those who celebrate Easter, happy pre-Easter. May you find a recipe on our blog that suits your fancy. 

For those who don't celebrate Easter, happy Spring.  And may you ALSO find a recipe that pleases you. Let's face it, food is food. Enjoy!

So...I had a small party and I always serve veggie platters, and I had lots of little carrots left over and thought, aha, I know what I'll make for Easter week. I also had some strawberries that weren't quite at their peak. You know what I mean...hard but sweet. I went searching for a carrot cake with strawberries on the Internet and found...

A strawberry carrot cake made in a Bundt pan. It was made using regular flour. I tweaked it to make it gluten-free, but for those of you who can eat gluten, feel free to swap out the gluten-free flour for regular flour and OMIT the xanthan gum.

As for the Bundt pan...my fellow MLK'ers were recently discussing the value of a Bundt cake pan and whether you really need one to make a cake. Many people simply use a tube pan. I like the shapes of a Bundt pan, plus I think the cake has more room to "breathe" when cooking. But that's just me. See,  I ADORE my Bundt cake pan. I've had it for years. It's stoneware from Pampered Chef. I attended a party one time and helped out the hostess by buying a number of items - that I still use! My chopper. My pizza round bakeware. And my Bundt pan. It cooks so evenly.

But now to the nitty gritty. When making this cake, which was not hard, I was not very excited about the way the photograph for the icing turned out. Honestly, it looks sort of weird. It tasted terrific!  But  for "beauty sake" I might leave the chopped strawberries out of it in the future, you know?

No matter how you make it, enjoy! 

Strawberry Carrot Gluten-free Bundt Cake

2 1/2 c. gluten-free flour

1 1/4 c. packed brown sugar

1 c. finely shredded carrots

1/2 c. vegetable oil

1/2 c. low-fat plain yogurt (*or sour cream) (*or ¼ cup milk + ¼ cup cream cheese – you might want to pre-mix this to get out lumps)

1/3 c. water

1/2 c. chopped pecans (if desired)

2 tsp. baking powder

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. xanthan gum

2 eggs

*

1 c. finely chopped strawberries

*

Strawberry Cream Cheese Glaze

Heat oven to 350 degrees. Grease Bundt cake pan.

In a large bowl, beat gluten-free flour, brown sugar, carrots, oil, yogurt OR sour cream, water, pecans (if desired), baking powder, cinnamon, nutmeg, baking soda, salt, xanthan gum, and eggs, on low speed for 45 seconds, scraping bowl constantly.

Then beat on medium speed another minute, occasionally scraping bowl.

Fold in strawberries.

Pour the mixture into the Bundt pan and bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10-15 minutes. Run a knife around the rim and the center of the Bundt pan. Turn the Bundt cake upside down and remove cake from pan. Cool completely on a wire rack, at least 1 hour.

Meanwhile, prepare strawberry cream cheese glaze.

STRAWBERRY CREAM CHEESE GLAZE:

2 oz. cream cheese, softened

1-2 tbsp. mashed strawberries

1/2 tsp. vanilla

3/4 c. confectioners' sugar

1 tsp. milk, if needed

Beat all ingredients except sugar in small bowl on low speed until blended. Gradually beat in sugar until well blended.  If needed, add 1 teaspoon milk to thin.

Spoon onto cake. Serve. Wrap any uneaten cake with plastic and refrigerate.

*NOT OVERLY SWEET.

Perfect for a book club event!

A couple of weeks ago, I also shared a delicious little treat for kids (or adults) that are in the shapes of Easter eggs. Here's the link for Breakfast Yogurt Popsicles (made with protein yogurt, blueberries, and granola!) LINK

FOLLOW THE LINK FOR THE RECIPE.

Savor the mystery!

*

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