Introduction:
Welcome, dear readers, to a special edition of The Stoners Cookbook! Today, we’re about to embark on a culinary adventure that’s sure to leave you on cloud nine – our Double-Blow Carrot Cake.
Whether you’re an experienced cannabis connoisseur or simply looking to explore the world of edible delights, this recipe promises to satisfy both your sweet tooth and your desire for a little relaxation.
- Marijuana: Yes
- Level: Medium
- Category: Munchie
Ingredients:
Cake:
- 2½ Cups canna-flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp salt
- 1 cup vegetable oil
- 2 cups sugar
- 4 eggs
- 1 tsp vanilla
- 3 cups grated carrots
Icing:
- 2½ cups icing sugar
- ½ cup canna-butter
- 1 pack Philly cream cheese
- 1 tsp vanilla
Note: Weed strength varies, and there is no “standard,” so quantities may not be given or be approximate. Please use your own judgment when measuring based on your knowledge of the weed you’re using.
Directions:
- Start by gathering all your dry ingredients – canna flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, crack your eggs and beat them well. Add in the sugar, vegetable oil, and vanilla, and mix until everything is well incorporated.
- Slowly introduce your dry ingredients into the wet mixture, about a quarter at a time, making sure to blend thoroughly each time you add more dry ingredients. This ensures a uniform batter.
- Preheat your oven to 325 degrees Fahrenheit. While it’s warming up, fold the grated carrots into your batter. The carrots not only provide fantastic flavor but also add a healthy touch to this indulgent treat.
- Grease and flour your cake pans to prevent sticking. Pour the cake batter evenly into the pans.
- Place your pans into the preheated oven and bake for 45-50 minutes. Keep a close eye on it, as baking times may vary depending on your oven. To check for doneness, insert a toothpick into the center of the cake – if it comes out clean, your cake is ready!
For the Cake:
- Start by gathering all your dry ingredients – canna flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, crack your eggs and beat them well. Add in the sugar, vegetable oil, and vanilla, and mix until everything is well incorporated.
- Slowly introduce your dry ingredients into the wet mixture, about a quarter at a time, making sure to blend thoroughly each time you add more dry ingredients. This ensures a uniform batter.
- Preheat your oven to 325 degrees Fahrenheit. While it’s warming up, fold the grated carrots into your batter. The carrots not only provide fantastic flavor but also add a healthy touch to this indulgent treat.
- Grease and flour your cake pans to prevent sticking. Pour the cake batter evenly into the pans.
- Place your pans into the preheated oven and bake for 45-50 minutes. Keep a close eye on it, as baking times may vary depending on your oven. To check for doneness, insert a toothpick into the center of the cake – if it comes out clean, your cake is ready!
For the Icing:
- In a separate bowl, let’s whip up that irresistible icing. Start by mixing the cannabutter with softened cream cheese. This combo adds a rich and creamy texture with a hint of cannabis goodness.
- Gradually incorporate the icing sugar and vanilla into the mixture. Use a hand mixer or a stand mixer to beat until the icing becomes smooth and fluffy. The cream cheese provides a perfect balance to the sweetness.
And there you have it, folks – your very own Double-Blow Carrot Cake with a twist! This cannabis-infused delight is not only a treat for your taste buds but also a unique way to explore the world of edibles.
Before we wrap things up, remember to consume responsibly and be mindful of the potency of your chosen cannabis strain. Enjoy a slice or two of this delectable carrot cake, but be sure to wait a while before deciding if you’d like to have more. The effects can sneak up on you, so take it easy and savor the experience.
We hope you’ve enjoyed this journey into the world of elevated baking. Happy baking and indulging, fellow foodies!