Culinary Cannabis

Carrot Cake Cookie Story

Hello Everyone!

Thanks for stopping by this fine spring day to talk about an iconic spring cake made into cookies.  To me, carrot cake should be served in the spring, near Christian Easter, as a reinforcement to the bunny and carrot motif.   This is despite the fact that carrot cake is my brother’s favorite cake and he always asks for it in October as his birthday cake.

Today, I’m turning cake into cookies…not quite water into wine, but you know what I mean.   (I’m probably going to hell for that.)  I was actually surprised at how many modifications I needed to make to the cake recipe to get a cookie that held together.  It’s not a very sweet cookie (excellent with coffee) and remains very soft.  The sweetness comes mostly from the glaze/frosting.

Like most of my recipes, what goes into each individual batch is somewhat variable.  Have some applesauce that needs to be used, replace the pineapple with the applesauce.  No raisins, use some craisins or dried cherries instead.  Sub in walnuts if you’re out of pecans.  While each batch is slightly different, they are all delicious.  I also use other zest/juice like orange or lemon in place of the lime.

I used a space queen infused butter and lavender lemonade sugar.  I like to use the same strain to infuse all components of a recipe, but I was using up what I had on hand to avoid a trip to the dispensary. I got to the dispensary after I made these cookies.  Next time one strain for the whol

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Carrot Cake Cookie Recipe

2 ¾ c all purpose flour

1 t baking soda

½ t canna salt

1 ½ t cinnamon

½ t cardamom

2 eggs

¾ c white canna sugar

¾ c brown sugar

1 c canna butter, room temp

2 t vanilla extract

Zest and juice of 1 lime

2 c shredded carrots

½ c very well drained crushed pineapple

½ c toasted walnuts

½ c raisins

Glaze

1 1/2  c powdered sugar

2 T cream cheese, room temp

2 T infused butter, room temp

2 t fresh lime juice

1-5 T heavy cream (enough to get either glaze or frosting texture)

In bowl, combine flour, salt, baking powder, cinnamon and cardamom.  Mix to combine.

In mixer bowl, combine butter with white and brown sugar and cream together until  fluffy, 2-3 minutes.

Add eggs, one at a time, fully incorporating each before adding the vanilla, lime zest and lime juice.  

Add flour and mix until just incorporated.  By hand, stir in pineapple, carrots, nuts and raisins.

Refrigerate dough for at least an hour or as long as overnight.

Preheat oven to 350 degrees.  Line large baking sheets with parchment paper.  

Drop dough, using 2 Tablespoon scoop (small ice cream size) 2 to 3 inches apart.  

Bake for 15 to 18 minutes.  Cool for 5 minutes on baking sheets before removing to rack to cool completely.  

While cookies are cooling, make frosting (or glaze).  In the picture, I went glaze-like with about 3 tablespoons of cream.

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As always with cannabis infused food start with a small portion or serving till you learn your tolerance level Keep out of reach if pets and children.

Culinarily Yours in Cannabis ,

Mary Ann