Cannabis Infused Carrot Cake

Cannabis Infused Carrot Cake

Spring is here and all of the flowers are in bloom, including cannabis. We’ve got some great spring fever themed recipes full of love from our favorite plant that also make the best out of some of the other great fresh grown produce we have here in California. It’s also Easter Season and we’ve got some traditional dishes that have lovingly been infused for a higher holiday. Everything here would make a perfect 420 Holidaze Banquet – so go get cooking!

Carrot Cake
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
3 eggs
3/4 cup buttermilk
1 cup CannaOil
1 1/2 cups sugar
2 teaspoons vanilla extract
2 1/2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 cup raisins

1/2 cup butter, softened (or CannaButter)
1 cup cream cheese (or Canna Cream Cheese)
4 cups powdered sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Sift together flour, baking soda, salt and cinnamon in a medium-sized bowl. Set aside. Combine eggs, buttermilk, CannaOil, sugar and vanilla in a separate bowl, mix well. Add flour mixture to the CannaOil mixture, stir well. Combine shredded carrots, coconut, walnuts and raisins in a separate bowl. Add carrot mixture to batter and mix thoroughly. Pour batter into a greased cake pan and bake for 1 hour, or until toothpick comes out clean.

Remove cake from oven and let cool. Mix cream cheese, butter, milk and vanilla together while cake is cooling. Frost cake with icing. Store in refrigerator. In a medium bowl, combine butter, cream cheese, powdered sugar and vanilla extract to make the frosting. Beat until the mixture is smooth and creamy. Frost the cooled cake. Cut and serve, and ENJOY!

Jamie Lee McCormick

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