Culinary Cannabis

“Carrot Cake”

What I’ve been working on,

Budd’s Bunny’s Favorite Cupcake
(Carrot Cake Cupcakes)
Hello Everyone!
Thanks for stopping by today to see what’s cooking. Today I’d like to share a recipe for Carrot Cake
Cupcakes. A lot of people might consider this a ‘spring’ recipe, associated with Easter. To me, however,
it’s always been a fall recipe since it’s the cake my brother always requests as his birthday cake. Since his
birthday is in October…..
I usually make this as a single layer (9×9) cake, this time I decided to make it as cupcakes. Since I was
making this for a family gathering where some people would appreciate the infused nature of the
cupcakes and others would not, I chose to make cupcakes so some could be infused and others not. I
actually made the recipe twice, once with infused ingredients and once without. I put a dot of green
icing on the infused version so they would be easy to idenƟfy. I had originally planned to draw a
cannabis leaf on the top of the infused cupcakes, but my decoraƟng skills weren’t up to the task.
The recipe includes two infusions; one is the infused mayonnaise the other is the cannasugar in the
recipe. Feel free to use only one infusion for a less potent edible. If you want a stronger
could also use cannabutter in the frosting. Be warned, however, the frosƟng will have a very cannabis-
forward flavor since there aren’t many other ingredients to add addiƟonal flavor.
This recipe will make a dozen cupcakes. It will also make a single 9X9 layer cake. For a double layer (8 or
9 inch) cake or a 9X13 cake, just double the recipe.

Thanks for stopping by today to see what’s cooking. Today I’d like to share a recipe for Carrot Cake
Cupcakes. A lot of people might consider this a ‘spring’ recipe, associated with Easter. To me, however,
it’s always been a fall recipe since it’s the cake my brother always requests as his birthday cake. Since his
birthday is in October…..
I usually make this as a single layer (9×9) cake, this Ɵme I decided to make it as cupcakes. Since I was
making this for a family gathering where some people would appreciate the infused nature of the
cupcakes and others would not, I chose to make cupcakes so some could be infused and others not. I
actually made the recipe twice, once with infused ingredient

Ingrediants

1 1/3 c all purpose flour
½ t baking soda
1 t baking powder
1 t cinnamon
1 t ground ginger
½ t cardamom
½ t salt
¼ t nutmeg
1 c cannasugar
1/3 c cannaoil
2 t molasses
1 T orange zest
1 ½ t vanilla extract
2 eggs
1 ½ c shredded and chopped carrots
1/3 c raisins
1/3 cup crushed, drained pineapple
1 cup chopped pecans, divided
Preheat oven to 350 F. Line 12 cup muffin tin with liners and set aside.
Combine flour, baking soda, baking powder, cinnamon, ginger, cardamom, nutmeg and salt in large bowl.
Combine different bowl, combine oil, sugar, molasses, eggs, vanilla extract and orange zest and whisk
until sugar is dissolved. Add wet mixture to dry ingredients in large bowl. Stir until just combined.

SƟr in carrots, raisins, crushed pineapple and ¾ c pecans. (Save remaining pecans for garnishing top of
cupcakes.)
PorƟon batter into muffin Ɵns and bake 20-23 minutes or unƟl tester inserted into center of cupcake
comes out clean.
Cool completely, then frost with cream cheese frosting.
Cream Cheese Frosting
8 oz butter (I stick), room temperature
8 oz cream cheese, room temperature
3 cups powdered sugar
1 t vanilla extract
2 T orange juice
1 t orange zest
Combine all ingredients and mix until smooth consistency is achieved.

As always start with a small portion until you learn how the infused product affects you . keep out if reach of children and pets.

Culinarily Yours In Cannabis,

Mary Ann