Coconut Carrot Cake & Cannabis Cupcakes

It sounds like a tongue twister, but your taste-buds will go crazy! Today we are making Coconut Carrot Cake & Cannabis Cupcakes.

Why You’ll Love These Cupcakes

• Unbelievably moist
• Best combo of spices ever
• Coco-nutty
• Relatively quick and easy to prepare
• Cannabis Oil infused everywhere
• Soft and buttery icing

Carrot Cake Should Be Moist!

If a carrot cake is under spiced or dry, it is the worst thing that could happen to your snack-situation, right?

Spices make it everything too, so with our recipe today you’ll fall for our 1-2-3 knockout combination!

We’re using Greek yogurt for these cupcakes, which is one of our little secrets!

You can use proper food labels when preparing cannabis edibles – so that there is no confusion and you can keep on top of freshness.

What Spices Are Used for These Weed Edibles?

Variety is the spice of life, and these spices do not dissapoint!

You’ll be using:

• ginger
• cloves
• nutmeg

These three alone, make any dish flavourful and warming. They are literally, the perfect trifecta.

How Do I Make Cannabis Coconut Oil?

Cannabis & Coconut go together like two peas in a pod. They work seamlessly together bringing flavour and wellness to any recipe you use them in!

Do yourself a favour and double up on this batch so you can infuse it into all of your weed edibles for the next few weeks.

Rich in Fatty Acids – Great for Wellness

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Prep Time: 10 minutes minutes

Keyword: Cannabis, coconutoil

Author: Steph Van De Ven

Cost: 40

Equipment

• Strainer or cheesecloth
• Grinder
• Double boiler OR crockpot

Ingredients

• 1 cup ground cannabis flower (7-10 grams)
• 1 cup coconut oil extra virgin

Instructions

• Grind up your cannabis.

  Anything small enough to fit through the strainer will end up in your finished product, so don't grind your cannabis too finely.
• Combine oil and cannabis in your double-boiler, slow cooker, or saucepan and heat the two together on low or warm for a few hours.
• Use a slow cooker on low for 4-6 hours, stirring occasionally.

  OR, in a double-boiler on low for 8 hours, stirring occasionally;

  Adding small amounts of water can be added to the mixture to help avoid burning. 

  Note: Temperature of the oil should not exceed 245°F.
• Strain your oil BUT DO NOT SQUEEZE!

  If you squeeze the cheesecloth, it will add more chlorophyll to your oil.
• Refrigerate up to a few weeks, and use in baking, cooking, and topically as well!

Tried this recipe?Mention @cannadish or tag #cannadish!

How To Properly Frost Cupcakes

You’ll want to have some professional piping bags on hand, and a large round piping tip for this recipe.

If you want to add even more coconutty taste, add some coconut extract to the frosting.. mmmm!!

Just take your time when frosting, and remember – you have to let the cupcakes cool completely before frosting!

We’ve found these great piping and baking tools here.

Coconut Carrot Cake & Cannabis Cupcakes: The Recipe

Warm spices, and coconut flavour with loads of whipped frosting on top!

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Course: Dessert

Keyword: cannabis coconut oil, Cupcakes

Servings: 4 people +

Author: Steph Van De Ven

Cost: 25 +/-

Equipment

• Muffin Pan
• Cupcake Liners
• Large Bowl
• Spatula
• Whisk
• measuring cups and spoons
• Stand Mixer or hand mixer
• Grater

Ingredients

Cupcake Batter

• 1 1/4 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/4 tsp EACH: ground nutmeg & cloves
• 1/2 cup Coconut cannabis oil
• 1 cup dark brown sugar
• 2 large eggs room temp
• 1/3 cup plain Greek yogurt
• 1 tsp vanilla extract
• 1/2 tsp coconut extract optional
• 1 cup freshly grated carrots
• 1 cup sweetened shredded coconut

Instructions

• Preheat the oven to 350°F.  Line a 12-cup muffin pan with cupcake liners.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together in a large bowl. Set aside. Whisk the coconut cannabis oil, brown sugar, eggs, yogurt, vanilla and coconut extract (if using) together until combined. Whisk in the carrots and coconut. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
• Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.

  Allow the cupcakes to cool completely before frosting.
• Make the frosting: In a large bowl, beat the cream cheese and butter together on high speed until smooth and creamy. Next, add in the coconut extract (if using) and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
• Frost cooled cupcakes and enjoy! Top with crushed nuts or more coconut flakes if you like.

Tried this recipe?Mention @cannadish or tag #cannadish!

If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.

For more recipes like this one, check out our recipe index here.

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As always, happy canna-cooking!