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!
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.