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Carrot Cake


Ingredients:

CAKE:

4 eggs
2 cups cane sugar
4 cups shredded carrots
1 cup chopped pecans
1 cup cannabis vegetable oil (or regular vegetable oil)
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
FROSTING:

1/2 stick canna butter (softened over low heat)
8 oz. package cream cheese (softened)
1 pound powdered sugar
2 tsp. vanilla extract
Directions:

Preheat the oven to 375 degrees Fahrenheit and get out a large mixing bowl. In the bowl, combine flour, cane sugar, baking powder, baking soda and cinnamon, subsequently adding the eggs and vegetable oil. After mixing, add in the pecans and carrots. Bake 35 to 40 minutes in ungreased pan. For the frosting, mix the cream cheese and canna butter in small mixing bowl until blended. Next, add powdered sugar and vanilla. Mix well and spread over cooled cake.



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