Carrot cake is the beautiful epitome of what can happen when you strangely decide to combine vegetables and baked goods. Carrot cake made correctly is moist, rich and full of both warm spices and crunchy shreds of carrot. This medicated recipe combines the perfect carrot cake with a homemade, brown butter-cream frosting, all garnished with your choice of nuts or toasted coconut flakes. Please even your most avid veggie-lover friends with this delectable dessert.

Serves 8-10

Here’s What You Need:

Cannabis-Carrot Cake Ingredients

1 lb carrots (finely grated)

1½ cups light brown sugar (packed)

3 large eggs (room-temperature)

1½ cup cannabis-infused coconut oil (melted)

1/3 cup buttermilk

1½ teaspoons organic pure vanilla extract

2 cups unbleached all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

⅛ teaspoon ground cloves

Buddercream Frosting Ingredients

1 stick unsalted butter (browned and then cooled)

1 stick cannabis-infused butter (softened)

16 oz cream-cheese (room-temperature)

1 teaspoon organic pure vanilla extract

dash of sea salt

3-4 cups powdered/confectioners sugar

Other Items

parchment paper

two 9″ round cake pans

Optional garnishes: crushed walnuts or pecans, ¼ cup shredded coconut (toasted), etc.

How to Make Cannabis Carrot Cake with Buddercream Frosting

Cannabis-Carrot Cake Preparation

To begin, preheat your oven to 350 degrees Fahrenheit.

Line your two 9″ round cake pans with pieces of parchment paper and set them both to the side.

Wash all the carrots and grate them into fine shreds using a mandolin or vegetable peeler. Place the shredded carrots into a large mixing bowl.

Next, melt the cannabis-infused coconut oil over low-heat on the stove top until liquefied.

Then, whisk together the shredded carrots, eggs, melted cannabis-infused coconut oil, light brown sugar, buttermilk and vanilla extract until well combined.

After mixing all the wet ingredients, plus sugar, in a medium size bowl, combine the remaining dry ingredients in a separate bowl — both types of flour, baking powder, baking soda, salt, ground cinnamon, ginger and cloves. Stir with a fork to mix the dry goods.

Proceed to add small batches of the dry ingredients into the large mixing bowl containing the wet ingredients. Stir well after each addition, and repeat the process until you have thoroughly mixed in all the dry with the wet, producing your carrot cake batter.

Grab a rubber spatula and pour your cake batter evenly into your two 9″ round cake pans. Use the spatula to scrape that last bit of the batter out of your bowl.

Put the cake rounds into the oven, and bake the two carrot cakes for 35-40 minutes, or until a toothpick comes out clean when placed into the center.

Remove the cakes after a successful toothpick test, and allow both the cakes to cool (in the pans) on a wire cooling rack.

Allow the cakes to cool completely before icing with your buddercream frosting.

Buddercream Frosting Preparation

To begin, place the 1 stick of unsalted butter into a medium size skillet. Melt the butter over medium-heat until it starts to brown – this should take roughly 5 minutes.

Pour the melted, browned butter into a small bowl. Refrigerate the butter until it’s cool and no longer warm to the touch (roughly 20 minutes).

Once your browned butter has cooled, cream it in a large mixing bowl (using either a standing or hand-held mixer) with your cannabis-infused butter, and room-temperature cream cheese.

Add in the vanilla extract and salt, and mix some more.

Then, add in the powdered sugar, 1 cup at a time, and mix well to incorporate. I recommend tasting the frosting after 3 cups of powdered sugar to see if additional sugar is needed.

Cake Assembly

Remove the cakes from their cake pans (you may need to run a knife along the edge to ensure easy removal).

Place one cake round on a cake stand and level it with a knife if necessary. Top your first cake round with a layer of your buddercream frosting.

Next, smooth the inner-layer of buddercream using a offset spatula/baker’s knife and then top it with your other carrot cake round.

After, roughly frost the entire exterior of the two cakes and place it in the refrigerator to set for at least 20 minutes.

Remove the double-layer cake from the refrigerator, and proceed to frost it a second time (this step will cover any visible crumbs or “mistakes” on the cake, creaking an even-looking finish that will also help with garnishing).

Finally, garnish your cake with ingredients of your choice: crushed walnuts, pecans, or you can even toast up some shredded coconut.

Refrigerate the newly frosted and garnished carrot cake for at least 1 hour to allow it all to set.

Prior to service, remove the cake from the refrigerator and allow it to come to room-temperature before slicing and serving.

Cut the cake into slices and, optionally, serve with a glass of milk.

Enjoy!

Check out other posts from Weedist’s Great Edibles Recipes series!