Name: Courtesy of Clemson University’s Culinary Department, Clemson Carrot Cake
Ingredients: 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; 6 ounces softened cream cheese; 6 tablespoons butter, softened; 3 cups powdered sugar; 1 teaspoon vanilla; ½ to 1 cup chopped pecans

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.