2 c. all-purpose flour
2 tbsp. baking powder
2 tbsp. ground cinnamon
1/2 tsp. each baking soda and salt
1 c. granulated sugar
3 lg. eggs
1 unsweetened applesauce
1/2 c. canola oil
4 c. finely shredded carrots (1 lb.)

Heat oven to 350 degrees. Lightly spray a 13x9x2-inch baking pan with vegetable cooking spray. Mix flour, baking powder, cinnamon, baking soda and salt in a bowl. Mix sugar and eggs in a large bowl with a spoon. Stir in applesauce and oil, then flour mixture until blended; stir in flour mixture until blended; stir in carrots. Spread in prepared pan. Bake 35-40 minutes until a pick inserted near the center comes out clean. Cool completely in pan on wire rack.

FROSTING:

2 c. confectioners sugar
1 (8 oz.) tub light cream cheese at room temperature
1/2 c. chopped walnuts

Beat confectioners sugar and cream cheese in a small bowl with electric mixer until smooth. Spread on of cooled cake. Sprinkle with nuts. Serves 12.

Deans Jr. Workers