A sweet and moist carrot cake recipe with weed
If you want a really sweet treat and you don’t mind taking a cheat day, then this cannabis-infused carrot cake should hit the spot quite nicely. This double-layered carrot cake is filled to the brim with powerful cannabinoids, and it tastes amazing, so it’s perfect for a small intimate dessert option, or to serve at large gatherings at parties.
The best things about this carrot cake recipe
The absolute best thing about this carrot cake recipe includes the fact that you can use almost any sweet or neutral-tasting cannabis oil to make the magic happen, and the results will be comparable as far as both taste and texture because no matter what, it will taste absolutely delicious every single time you make one. It’s also really easy to make, as long as you’re willing to put the arm work in, as this recipe calls for a lot of shredded carrots.
A double layer cannabis-infused carrot cake recipe
This double-layered carrot cake is the king of all carrot recipes, and it excludes bits that a lot of people don’t like, including the raisins, which means that everyone who tries it is more likely to enjoy the treat. Each layer of this carrot cake contains 1 ½ cups of shredded carrots, so it’s a great way to get rid of old products, and it’s so simple that you probably already have everything that you need to make it in your kitchen.
Preparation time: 20 minutes
Cooking time: 45 minutes
- 4 eggs
- 3 cups shredded carrot (between 5-6 full-sized carrots)
- 2 cups flour
- 1 ¼ cups canola, vegetable, or coconut infused cannabis oil
- 1 cup pecans
- 1 cup brown sugar (packed)
- 1 cup granulated sugar
- 2 teaspoons baking soda
- 1 ½ teaspoon cinnamon
- 1 teaspoon vanilla
- ½ teaspoon salt
- 8 ounces cream cheese
- 1 ¼ cup icing sugar
- ½ cup pecans
- 1/3 cup whipping cream
- 2 9-inch cake pans
- Parchment paper
- 2 mixing bowls
- 1 small bowl
- Rubber spatula
Preheat the oven to 350°F.
Line the bottom of 2 9-inch cake pans with parchment paper.
Grease the exposed portions of the parchment paper in the bottom and sides of both pans.
Whisk the baking soda, cinnamon, salt, and flour together in a medium-sized mixing bowl.
In another bowl, combine the oil, vanilla, sugar, and eggs then whisk them together until smooth.
Use the spatula to scrape the sides of the bowl, which should dislodge any chunks that are sticking to the bottom, and then slowly add the dry ingredients to the wet ones by dumping ¼ of the powder mixture in at a time.
Blend all of the ingredients together with a whisk or an electric mixer.
Now slowly and gently fold in the nuts and the carrots until they are evenly distributed throughout the mixture.
Pour half of the carrot cake batter into each of the baking pans.
Cook the carrot cake in the oven for 40 minutes, or until it gets a nice golden-brown colour around the edges, and the top is springy to the touch.
Allow the cakes to cool for at least 15 minutes before putting everything together.
Combine all the icing ingredients aside from the pecans in a small mixing bowl.
Remove the first cake from the baking pan and set it on a plate or platter.
Ice the entire top of the carrot cake with approximately 1/3 of the icing.
Remove the second cake from the baking pan and set it carefully on top of the first.
Use the remaining icing to cover the rest of the cake until none of the spongy goodness is exposed, and smooth it out with a silicone spatula for a really fancy look.
Scatter the pecans evenly over top of the carrot cake.
Your delicious carrot cake is now ready to serve and enjoy!