Cannabutter Carrot Cake with Cream Cheese Frosting
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WHY YOU’LL LOVE THIS RECIPE
Gluten free, grain free, and low sugar
Moist carrot cake layered with sweet cream cheese frosting
Perfect dessert recipe for your Easter weekend brunch
Made with cannabis infused butter aka cannabutter
HOW DO YOU MAKE CANNABIS bUTTER?
Cannabis butter is super easy to make and is a great infusion staple to have in your refrigerator at all times. Cannabutter can be made in less than 3 hours using cannabis infusion devices or the classic oven and stove crockpot method. I like to use modern day cannabis devices because they’re easy to use, easy to clean up, and don’t leave any odours in your kitchen when you’re decarbing and infusing. I like to use either the LEVO II oil infusion machine or the Ardent Fx device. Both devices can decarboxylate your cannabis and infuse your cannabis. Check out this article for 6 simple steps making the best cannabis infusions for the best tips and tricks when it comes to making your own cannabis infused oil at home.
Use code “CANNABINISTA” for $30 off the Ardent all-in-one cannabis kitchen device
Use code “CANNABINISTATEN” for 10% off the LEVO oil infusion machine
HOW MUCH CANNABIS BUTTER SHOULD I USE?
If you are using homemade oil, make sure you use an online dosage calculator to determine the dosage per serving. I like to also use the tCheck cannabis potency tester device in conjunction with the online calculator so I have two reference points. Use code “CANNABINISTA” for $25 off the tCheck cannabis potency tester.
It’s important to know what your personal dosage is, and never rely on someone to tell you what your own dose should be. The rule of thumb is always to start low, and go slow. Start off with a few mg of CBD or THC, hang out for an hour or two, and see how you feel. There’s many factors that can affect how much dosage is required in order to trigger the psychoactive or desired effects (ie. mood, stomach fullness, sleep, etc.) so don’t be alarmed if you’re using a dosage that worked yesterday, but not today.
Ultimately, the amount of cannabis infused butter that you use in this recipe will really depend on your personal preferences. I highly recommend doing the math with the online dosage calculator to determine how potent you want each slice of cake to be. To be conservative with the potency, use half cannabutter and half regular butter.
OTHER DELICIOUS DESSERT RECIPES
INGREDIENTS (+SUBSTITUTIONS)
Almond Flour & Coconut Flour: I haven’t tried other ratios of different flours so I would recommend sticking to this recipe! I usually bake with grain-free and gluten-free flours, with almond and coconut flour being my main go-tos because I find that they offer the best textures for cakes especially. Gluten free oat flour is a great option for baking as well but for this recipe, a nuttier option will compliment the cinnamon nutmeg flavours better.
Carrot Shreds: I used store bought carrot shreds because it’s a lot easier than using the mandolin or grater.
Coconut Flakes: This ingredient is optional but I find that it adds a nice texture to the cake and the slightest hint of coconut aromas.
Pecans and Walnuts: Feel free to leave out the nuts but they add wonderful bits of crunchiness to the cake. Save some whole nuts for decorating the cake.
Dried Raisins: If you don’t like dried raisins, you can also use dried dates or dried cranberries. Feel free to omit from recipe.
Cinnamon and Nutmeg: These two spices are a must. They are very similar in taste but I find that the cake is much more elevated with both spices Nutmeg can sometimes be a little bit pricey, so feel free to omit from the recipe and just use cinnamon if you wish. It’ll still taste great!
Vanilla Extract: If you can, I recommend using natural vanilla extract. It is more expensive than artificial vanilla extract but it makes a huge difference! Natural vanilla extract has less of that fake alcohol taste and tastes more like vanilla bean.
Maple Syrup: Feel free to use another liquid sweetener like liquid stevia or monkfruit or honey. I like to use maple syrup because it compliments the cinnamon and nutty flavours of the cake.
Tahini: This ingredient is going to be key in helping bind your cake to give it the moist but dense texture. If you don’t have tahini, substitute for any other nut or seed butter.
Dairy Free Milk: I used almond milk for the recipe but any neutral dairy free or regular milk will work. as well.
Cannabutter: If you don’t have cannabutter, you can also use cannabis infused coconut oil. The cake will taste more coconutty but it’s a good option for a dairy-free cannabis ingredient.
Cream Cheese: Substitute for dairy free cream cheese. Most dairy free cream cheeses are made of cashew cream which will also work well with this cake.
Regular butter: Sub for vegan butter if needed. Opt for a non salted butter.
Powdered Erythritol: This is. agreat low-sugar option. If you don’t have, you can just use powdered sugar.
TIPS & TRICKS FOR SUCCESS
Allow the cake to cool for a good 30-40 minutes before applying the cream cheese frosting. If the cake is too hot, the cream cheese frosting will melt.
Make the cream cheese frosting right after the cake is done baking and cooling. This will give your cream cheese frosting time to “harden” and turn into a frosting like texture.
Store the cake and cream cheese frosting in the fridge for up to a week, or freeze for up to a month.
TOOLS YOU’LL NEED
SHOP THE TOOLS & INGREDIENTS
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wANT DISCOUNTS FOR CANNABIS KITCHEN TECH?
Use code “CANNABINISTA” for $30 off the Ardent all-in-one cannabis kitchen device
Use code “CANNABINISTATEN” for 10% off the LEVO oil infusion machine
Use code “CANNABINISTA” for $25 off the tCheck cannabis potency tester
Cannabis Carrot Cake with Cream Cheese Frosting
Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 eggs
- 3/4 cup maple syrup
- 1/3 cup tahini
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/3 cup cannabis infused butter
- 1 cup shredded carrot sticks
- 1 cup dried raisins
- 1/2 cup chopped pecans
- 1/2 cup chopped walnuts
- 275 grams cream cheese
- 113 grams unsalted softened butter
- 3/4 cup powdered monkfruit sweetener with erythritol
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350F.
- In two large mixing bowls, combine the dry and wet ingredients separately.
- Once finished, combine the dry and wet ingredients together.
- Grease the bottom and sides of the cake pan with butter or a neutral oil.
- Bake the cake for 40 minutes or until the center is fully cooked. You can use a toothpick to check the doneness of the cake by inserting the toothpick into the center of the cake and removing. If there is wet cake batter on the toothpick, bake for 5-10 minutes longer. If the toothpick is dry, it means your cake should be ready.
- Once the cake is finished baking, remove from the oven and allow to cool for 30-40 minutes.
- In a mixing bowl, combine the ingredients for the cream cheese frosting.
- Use an electric stand mixer or hand held mixer, beat the ingredients together until it turns into a light whipped frosting.
- Once the cake has fully cooled down, ice the cake and garnish with additional nuts (optional).
Nutrition Facts
Calories
700Fat
53Sat. Fat
20Carbs
47Fiber
8Net carbs
39Sugar
22Protein
16Sodium
355Cholesterol
143Nutritional information will depend on the ingredients and portions that you use.
Learn how to make decarb and infuse the special herb in the comfort of your own home! In this 30 page digital guide, Cannabinista breaks down the science of decarboxylation, how to calculate the potency of your homemade infusions, and provides step-by-step guide on how to infuse olive oil, butter, and coconut oil with the traditional oven and stove method, or with modern devices like the LEVO.
After learning the basics to infusing at home, take those learnings and make Cannabinista’s top recipes - canna powder, infused chili oil, infused coffee, and even topicals like a canna muscle cream!
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Hello! I’m Anna and I’m a cannabis recipe developer and digital content creator with a huge passion for food and the plant.
I love creating healthy and delicious cannabis infused recipes as I believe it’s a great way to consume the plant. I’m very lucky to be living in a country like Canada, where cannabis is legalized recreationally and medically.
Outside of making yummy recipes, I’m an advocate and educator for the plant, working to end stigmas. I believe that just because you consume the plant, it does not define who you are or your success as an individual. Cannabis consumers come from all walks of life, and their choice for consumption should be respected.
