This award winning chocolate carrot cake was created by a good friend of Dana’s, Denise Hahn … better known as Sweet D. This cake is a great addition to any season, for any reason. And its completely adjustable to avoid gluten or infuse with cannabis, easy breezy! All the deliciousness of a carrot cake with the added decadence of chocolate…..including the smooth and creamy chocolate cheese frosting. Legal decadency at it’s finest….and totally ‘chillable”…..so that you can bake it and enjoy it piece by piece! Check out this recipe all the way through before beginning so that you can easily see the substitutions you can make.
Ingredients:
- 3 c. finely shredded carrots
- 2 c. sugar
- 1 1/4 c. cannabis infused oil
- 4 lg. eggs
- 1 Tbsp. vanilla
- 2 c. all-purpose flour
- 1/2 c. baking cocoa
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
Frosting:
- 1 package (8 oz) cream cheese
- ½ c. (1 stick) butter
- ¼ c. cocoa
- 1 box (1 lb.) powdered sugar
- 1 Tbsp. vanilla
- ¼ c. chopped walnuts
- ¼ c. mini chocolate chips
Directions:
Preheat oven to 350° (F). Line two 9-in. round cake pans with wax paper, grease the paper and sides of the pans.
In large bowl, beat the sugar, oil, eggs, carrots, and vanilla. In separate bowl, combine the flour, cocoa, baking soda and salt.
Pour equal amounts into prepared cake pans. Bake at 350° for 22-28 minutes, or until toothpick inserted in the center comes out clean. Cool cakes for 10 minutes before removing from pans to wire rack to cool completely.
For frosting, in large bowl, beat cream cheese and butter until fluffy. Mix in powdered sugar, cocoa and vanilla until smooth.
Place bottom layer on a serving plate or board, top with half of the frosting. Repeat with the remaining cake layer and frosting. Sprinkle with nuts and chocolate chips.
*Makes 24 cupcakes. Bake at 350° for 18-20 minutes.
*Substitute all-purpose-flour with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour to make this delicious cake gluten free!
Need an entrée? Try the Tilapia and Rice!
Do you like cookies? Here’s the recipe for our Perfect Chocolate Chip Cookies!
Cannabis Infused Chocolate Carrot Cake
Cannabis Infused Chocolate Carrot Cake
Ingredients:
- 3 c. finely shredded carrots
- 2 c. sugar
- 1 1/4 c. cannabis infused oil
- 4 lg. eggs
- 1 Tbsp. vanilla
- 2 c. all-purpose flour
- 1/2 c. baking cocoa
- 1 tsp. cinnamon
- ½ tsp. ginger
- 1 tsp. baking soda
- 1/2 tsp. salt
Frosting:
- 1 package (8 oz) cream cheese
- ½ c. (1 stick) butter
- ¼ c. cocoa
- 1 box (1 lb.) powdered sugar
- 1 Tbsp. vanilla
- ¼ c. chopped walnuts
- ¼ c. mini chocolate chips
Ingredients:
- 3 c. finely shredded carrots
- 2 c. sugar
- 1 1/4 c. cannabis infused oil
- 4 lg. eggs
- 1 Tbsp. vanilla
- 2 c. all-purpose flour
- 1/2 c. baking cocoa
- 1 tsp. cinnamon
- ½ tsp. ginger
- 1 tsp. baking soda
- 1/2 tsp. salt
Frosting:
- 1 package (8 oz) cream cheese
- ½ c. (1 stick) butter
- ¼ c. cocoa
- 1 box (1 lb.) powdered sugar
- 1 Tbsp. vanilla
- ¼ c. chopped walnuts
- ¼ c. mini chocolate chips
Directions:
Preheat oven to 350° (F). Line two 9-in. round cake pans with wax paper, grease the paper and sides of the pans.
In large bowl, beat the sugar, oil, eggs, carrots, and vanilla. In separate bowl, combine the flour, cocoa, baking soda and salt.
Pour equal amounts into prepared cake pans. Bake at 350° for 22-28 minutes, or until toothpick inserted in the center comes out clean. Cool cakes for 10 minutes before removing from pans to wire rack to cool completely.
For frosting, in large bowl, beat cream cheese and butter until fluffy. Mix in powdered sugar, cocoa and vanilla until smooth.
Place bottom layer on a serving plate or board, top with half of the frosting. Repeat with the remaining cake layer and frosting. Sprinkle with nuts and chocolate chips.
*Makes 24 cupcakes. Bake at 350° for 18-20 minutes.
*Substitute all-purpose-flour with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour to make this delicious cake gluten free!
Need an entrée? Try the Tilapia and Rice!
Do you like cookies? Here’s the recipe for our Perfect Chocolate Chip Cookies!
