2 c. flour
1 tbsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. baking soda and salt
1 c. sugar
3 lg. eggs
1 c. unsweetened applesauce
1/2 c. canola oil
4 c. finely shredded carrots

Heat oven to 350 degrees. Lightly spray 13x9x2 inch baking pan with vegetable cooking spray. Mix flour, baking powder, cinnamon, baking soda and salt in bowl. Mix sugar and eggs in a large bowl with a spoon. Stir in applesauce and oil, then flour mixture until blended. Stir in carrots.

Spread in prepared pan. Bake 35-40 minutes until a pick inserted near center comes out clean. Cool completely in pan on a wire rack.

FROSTING:

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

Beat confectioners sugar and cream cheese in a small bowl with electric mixer until smooth. Spread on top of cooled cake. Sprinkle with nuts. Makes 12 servings. (404 calories, 7 g protein, 61 g carbohydrates, 16 g fat, 63 mg cholesterol, 332 mg sodium)