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This moist and delicious marijuana-oil infused carrot cake is easy to make with these step-by-step instructions. For a higher-potency treat, use this recipe for Cannabis Infused Cream Cheese Frosting to make icing for this carrot cake.

*Make this recipe twice to make a two-layer cake.

Ingredients

  • 4 eggs
  • 1 cup cannabis canola oil
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 tsp vanilla extract
  • 1 (8 ounce) can crushed pineapple, drained
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • ½ tsp salt
  • 3 tsp cinnamon
  • ¼ tsp nutmeg
  • 3 cups carrots, grated using cheese grater
  • 1 cup chopped pecans, optional

Directions

  1. Preheat oven to 350° F (175º C). Grease and flour 1 or 2 9×13 inch pans, depending on if you’re making a single or double layer cake.
  2. Beat together eggs, cannabis canola oil, white and brown sugar, pineapple and vanilla.
  3. Once those ingredients are combined, mix in flour, baking soda, baking powder, salt, nutmeg and cinnamon.
  4. Stir in the carrots.
  5. Fold in pecans, if desired.
  6. Pour mixture into prepared baking pan.
  7. Bake for 40 to 50 minutes. It is done cooking when a toothpick inserted into the center comes out clean.
  8. Allow to cool in pan for 10 to 15 minutes before removing from pan to cool completely on a wire rack.

Make the frosting while the cake is cooling. Once the cake is completely cooled, ice with the cream cheese frosting.

Yield: 8 Servigs

Cream Cheese Frosting Recipe

Ingredients

  • ½ cup butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups confectioner’s sugar
  • 2 tsp vanilla extract

Directions

  1. Using a hand mixer or whisk, beat cannabis-butter and cream cheese until well combined.
  2. Add sugar and vanilla, beat until creamy.

Try one of these other INCREDIBLE Recipes:

marijuana cake recipe

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