NunkProTunk or Now as Then

(Adapted from the SAS Institute recipe from my friend Lynn, in 1990 when I was at NCSU in Raleigh NC. I like to make it for Easter.)

Set oven to 350 degrees F.

Cake:

• 2 c sugar
• 3/4 c oil
• 3/4 c applesauce

Cream above 3 ingredients until fluffy. Don’t underbeat.

• 4 eggs

Add eggs. Beat well.

Mix:

• 2 c flour
• 2 t baking powder
• 1 t salt
• 1 t baking soda
• 2 t cinnamon (or Penzey’s Baking Spice)

Add mixed, dry ingredients to creamed mixture and mix in.

• 2 c raw, shredded carrots (8 oz baby carrots = 2 c shredded)
• 1 c chopped nuts: optional.

Fold in nuts and carrots.

Pour mixture into greased, fluted pan or 9×13 inch pan. Bake 1 hour. (Note: 50′ in 325 degrees convection oven.)

Glaze:

• 2 c confectioner’s sugar (1/2 pound)
• 1 t vanilla
• 4 oz cream cheese (or neufchatel)
• 2 T butter

Cream butter and cream cheese. Add sugar, vanilla, and beat until smooth. Glaze cooled cake.