Carrot Pudding Casserole - cooking recipe

Ingredients

3 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1/2 cup oil
1 cup applesauce
4 eggs
3 jars junior baby carrots
1/2 cup chopped nuts (optional)

Preparation

Combine first 5 ingredients in a large bowl and mix well.
Make a well in the middle, and add all other ingredients.
Pour into a well-greased 3-quart mold and bake at 350 for 75 minutes or until done (a bundt pan makes for an elegant presentation) The recipe that I used in creating this one called for junior carrots.
I don't know what that means exactly, but I used 3 of the larger jars of baby carrots (Gerber stage 3).