Courtesy of Clemson University’s Culinary Department, Clemson Carrot Cake
Ingredients
Carrot Cake
- 1 ½ cups sugar
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg, plus 4 egg whites
- ½ cup canola oil
- ½ cup unsweetened applesauce
- 2 ½ cups finely grated carrots
- 1 teaspoon vanilla
- 1 cup well-drained crushed pineapple
- ½ cup flaked coconut
Cream Cheese Frosting (optional)
- 6 ounces softened cream cheese
- 6 tablespoons butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- ½ to 1 cup chopped pecans
Instructions
Carrot Cake
Preheat oven to 350F. In a large bowl, combine the sugar, flour, cinnamon, baking soda and salt. Add the eggs, oil, applesauce, carrots and vanilla. Beat until combined. Stir in pineapple and coconut.
Pour into a greased 13" x 9" baking pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Cream Cheese Frosting
If frosting is desired, whip cream cheese and butter in a 3-quart mixing bowl until fluffy. Add the powdered sugar and vanilla. Beat until smooth. Frost cake and sprinkle with pecans. Store in the refrigerator.