This is one of my favourites - Nana's Canna Carrot Cake with Cream Cheese icing -> yummy!

I added the Canna Oil but I will tell you that one time she grew a plant so tall it stretched over the fence! She gave me the proceeds of the plant and I may have baked some cake....

 

Make the Cannabis Infused Budder

First, make the Cannabis Infused Budder by melting the 1 cup of butter in a saucepan on medium low heat until fully melted.

You might want to double or triple this if you want to make extra for another bake.

Grind the cannabis as finely as you can and then mix it into the butter.

If you're looking for a great Herb Grinder, here is one that we use ourselves and we've 

tested alot....like alot...

Cook the Budder mixture for at least an hour, stirring occasionally and allowing the cannabis to infuse into the butter.

An alternative method is to put the cannabis and the butter in a crock pot to cook for 24 hours to really infuse the THC and terpenes into the Budder.

After you're done cooking the Budder, squeeze the liquid through a cheesecloth to separate the liquid for the leftover cannabis.

 

Ingredients

Cake

3 cups of shredded carrots

2 cups of flour

1-1/2 cups of sugar

2 teaspoons of baking soda

2 teaspoons of baking powder

1-1/2 teaspoons of vanilla

2 teaspoons of cinnamon

1 cup of Canna Oil

4 eggs, well beaten

1/2 teaspoon of salt

Icing

8 oz. of cream cheese

1/2 lb of Canna Budder

2 cups of icing sugar

1 teaspoon of vanilla

1 cup of chopped nuts 

Let's Bake Some Nana Canna Carrot Cake

Mix the dry ingredients.

Add the Canna Oil and eggs and mix well.

Pour the batter into a 9" x 13" cake pan.

Bake at 350 F for about 1 hour.

Make the Icing

Cream the butter and cream cheese.

Add the icing sugar and vanilla.

Ice the cake and dress with the nuts.

Enjoy a hearty BAKED GOOD and get all nice and cozy on the couch with some carrot cake and coffee!