As Texas enters carrot season, we’d like to spotlight Elise Russ, owner and pastry chef of Clementine in San Antonio, Texas, and her signature carrot cake. Elise developed the recipe for her husband, John Russ, Clementine’s owner and chef, whose love for carrot cake runs so deep that she occasionally has to hide it to keep him from sneaking extra bites.

Elise Russ of Clementine
Unlike the traditional cream cheese frosted version, Elise’s carrot cake is layered with a luscious coconut buttercream, giving each bite a tropical twist. This nut-free cake is as practical as it is delicious. It can be made ahead, stored at room temperature, and remains moist and flavorful. Elise frequently rotates the beloved carrot cake, a perennial house favorite at Clementine, on and off the menu – adding subtle changes each time it returns to keep guests intrigued and coming back for more.
We would like to gift your audience a full recipe of her delicious carrot cake – the very first to receive it. Please view the recipe below:
Elise’s Carrot Cake Recipe | |
Carrot Cake Ingredients - 2 cups of Raisins - 3 cups of Golden Raisins - 2 Carrots - 3 ¾ cups all-purpose flour - 4 tsp baking powder - 2 tsp baking soda - 2 tsp salt - 4 tsp ground cinnamon - 2 tbsp cocoa powder - 2 ½ cups vegetable oil - 8 eggs - 2 cups granulated sugar - 2 cups brown sugar - 4 tsp vanilla extract | Carrot Cake Method of Prep - Preheat the oven to 350°F. - In a small bowl, shred carrots with a grater. (Size depends on preference) - In a medium bowl, mix dry ingredients. - In a large bowl, whisk wet ingredients with sugar. Fold in dry ingredients, then fold in raisins and carrots. - Grease the baking pans by thoroughly coating the inside with softened butter or nonstick spray, making sure to cover all corners and edges. - Divide the cake batter evenly between three half-sheet trays and bake for 12 - 18 mins. - To determine doneness, stick a toothpick in the center. The toothpick should be clear of crumbs or batter. - Allow the cake to cool in the pan before removing. |
Coconut Buttercream Ingredients - 2 cups of egg whites - 28 oz of sugar - 2 sticks of butter - 2 tsp of vanilla - coconut extract (to taste) | Coconut Buttercream Method of Prep - In a heatproof bowl over a double boiler, gently dissolve the sugar into the egg whites, stirring until smooth. - Transfer the mixture to a stand mixer and whip on high speed until it has cooled and forms soft peaks. - Gradually add the butter, a little at a time, followed by the extract, mixing until fully combined and smooth. - Keep the finished mixture at room temperature if using soon, or refrigerate for longer storage, depending on your intended use. |
Whether enjoyed at Clementine or baked at home, Elise’s carrot cake offers the perfect blend of comfort and enjoyment. With its tropical coconut buttercream twist, make-ahead ease, and heartfelt origin story, it’s more than just dessert – it’s a slice of Clementine and Elise’s charm.
We hope your audience is inspired to bring this beloved recipe into their kitchens.
More Information
About Elise Russ
Pastry Chef Elise Russ has been passionate about dessert since she was a child, elaborately decorating cookies with piles of icing that had no hopes of ever hardening. After taking a cake decorating class at the local JoAnn's, Elise launched her career making custom sweets for her neighbors and keeping her grandfather supplied with biscotti and pizzelles. Advancing past cakes shaped like Barbies and soccer balls, Elise pursued a degree in Baking & Pastry Arts from Johnson & Wales University in Providence, Rhode Island. She worked in hotels, restaurants, and bakeries in London, Chicago, Georgia, and Maryland before settling down in SanAntonio. Elise is the Pastry Chef and Owner of Clementine with her husband, John, and is a proud member of the San Antonio chapter of Les Dames d’Escoffier International. She has also completed the Women’s Entrepreneurial Leadership Program offered by the James Beard Foundation and Cornell University.
In addition to being a full-time restaurant owner and pastry chef, Elise is a mother of three; she enjoys frosting sugar cookies with her daughters and son.
About Clementine
Opened in 2018 in the Castle Hills community of San Antonio, Clementine is a family-owned neighborhood restaurant serving seasonal, innovative eats in a modern and lively atmosphere. Led by Chef John Russ, a 2023 James Beard Award Nominee for Best Chef: Texas, and Pastry Chef Elise Russ, the menu features bold, globally inspired flavors through a rotating selection of small plates, generous platters, produce-forward “sideboard” options, and nostalgic, imaginative desserts.
Many guests choose the signature Feed Me—a six-course, family-style dining experience where Chef Russ and team create a personalized menu for the table based on seasonal ingredients and creative pairings. In addition to dinner service Tuesday through Saturday from 5 p.m. to 9 p.m., Clementine offers lunch on the third Friday of every month from 11 a.m. to 2 p.m.
Clementine is also home to The Juice Box, a sommelier- and Chef Russ–curated monthly wine club showcasing unexpected, highly drinkable bottles to be enjoyed at home. For special occasions, the restaurant is available for private buyouts, offering a warm, intimate setting for all kinds of celebrations. Clementine @Home extends the experience even further, with a fully staffed, in-home dining service that brings Clementine’s hospitality and flavor to your table.
Ranked one of the top two best restaurants in San Antonio by the San Antonio Express-News, Clementine is located at 2195 NW Military Highway, San Antonio, TX 78213. For more information, call (210) 503-5121 or visit www.clementine-sa.com. Follow on Instagram @clementine.sanantonio and like on Facebook @Clementine.SanAntonio.