Serves 16 / Instead of trans-fatty margarine or shortening, this treat uses canola oil, rich in monounsaturated fat, for tenderness and texture. Strawberries add natural sweetness; if you use frozen berries, drain all liquid before adding to batter.
Tea Bread 1/2 cup canola oil 1 cup packed brown sugar or sucanat 2 eggs 1/2 cup nonfat vanilla yogurt 1/3 cup water 1 teaspoon vanilla extract 1-1/4 cups finely shredded carrots 2-1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 cup finely chopped strawberries, fresh or frozen and thawed 1/2 cup chopped walnuts
Strawberry Glaze 1/3 cup puréed strawberries, fresh or frozen and thawed 1/2 cup nonfat vanilla yogurt 3 tablespoons powdered sugar
1. Preheat oven to 350°. In a large bowl, mix oil and brown sugar or sucanat with an electric mixer. Add eggs, one at a time, blending well. Add yogurt, water, and vanilla while continuing to beat. Add carrots and blend.
2. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and allspice. Add dry ingredients to carrot mixture, blending for 2 minutes until batter is smooth. Gently fold in strawberries and walnuts.
3. Pour batter into a lightly greased and floured 12-cup tube or bundt pan. Bake 50–55 minutes, until a toothpick inserted into the center comes out clean. Cool and invert onto a serving plate.
4. For glaze, mix puréed strawberries, yogurt, and powdered sugar in a small bowl. Drizzle entirely over cooled cake, or reserve to drizzle over each serving.