Weed carrot cake is one of those ideas that’s great and then you execute it and it’s better than you imagined. Give this easy weed carrot cake recipe a try and you won’t be disappointed.
Do you like carrot cake? A lot of people might not consider it their favorite, but I find that the spice mixture and cream cheese frosting are perfect for making a cannabis cake that has almost no hint of weed taste but all of the effects from a properly prepared edible. This cake goes great with a scoop of vanilla ice cream.
For the Cake:
- 1 1/4 cup cannabis oil
- 4 eggs
- 1 1/2 cups granulated sugar
- 1/2 cup packed dark brown sugar
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups flour
- 1/2 cup cannaflour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 3/4 cups finely grated carrots
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
For the Frosting:
- 1/2 cup cannabis butter melted
- 8 oz cream cheese
- 4 cups powdered sugar
- 1 teaspoon vanilla
1. Preheat oven to 350 degrees F and move oven rack to center position.
2. In a large bowl, beat the cannabis oil, eggs, granulated sugar, brown sugar and 1 1/2 teaspoons vanilla until the mixture is smooth.
3. Add and mix the flour, weed flour, baking soda, baking powder, salt and spices. Once thoroughly mixed, stir in the carrots. (Optional: If you like nuts and raisins in your carrot cake you can toss about a quarter cup of each into the batter. Add them to the dry ingredients so they are coated and properly incorporated into your cake.)
4. Divide evenly mixture between two greased and floured, round 9-inch cake pans. Bake at 350 degrees F for 45-50 minutes. Remove and let pan cool for 10 minutes then remove from pan and cool on a rack.
5. In a large non-reactive bowl, combine the weed butter, softened cream cheese, powdered sugar and vanilla extract. Beat on high until mixture is completely smooth. Use mixture to frost the cooled cake.
6. Assemble the Cake: Put a small dollop of icing in the center of a large, flat serving plate (this helps glue the cake to the plate.) Place one cake upside down on the plate. Using a butter knife or offset metal spatula, evenly spread about 1 cup of the frosting over the top of the first cake. Top with the remaining cake layer, right side up.