Cream Cheese Frosting (optional)
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.
Recipe by Lowcountry Cuisine Magazine at https://lowcountrycuisinemag.com/recipes/desserts/clemson-carrot-cake/