Clemson Carrot Cake

Courtesy of Clemson University’s Culinary Department, Clemson Carrot Cake


Carrot Cake

Cream Cheese Frosting (optional)


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.

Recipe by Lowcountry Cuisine Magazine at