Chocolate Carrot Cake
| Yield: | 1 Servings |
| Categories: |
| 2 | c | All purpose flour |
| 2 | c | Sugar |
| 1/4 | ts | Salt |
| 1/2 | c | Cocoa powder |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 4 | lg | Eggs |
| 3 | Sticks UNSALTED butter | |
| 1 | tb | Pure vanilla extract |
| 2 | c | Shredded carrots |
| 1 | c | Undrained crushed pineapple |
| FROSTING | ||
| 3 | tb | Heavy cream |
| 16 | oz | Cream cheese, softened at room temperature |
| 1 | Stick UNSALTED butter | |
| 2 | ts | Pure vanilla extract |
| 1 | tb | Lemon juice (from a lemon, not a bottle) |
| 2 | c | Powdered sugar |
| 2 | c | Toasted chopped pecans |
| 2 | c | Sweetened coconut (optional |
| DIVIDER | -- she used it) |
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