AuthorMy Edibles ChefDifficultyBeginner

I altered a recipe that I originally found online or in one of my thousands of recipe books to create the best cannabis carrot cupcakes! They are not too sweet, moist and crunchy with the addition of walnuts. Feel free to take out the walnuts and raisins if you so desire! This recipe also includes a pipeable fluffy cream cheese frosting that is a must to have on top!

The Best Cannabis Carrot Cupcakes With Fluffy Cream Cheese Frosting

Yields1 Serving
Prep Time1 hrCook Time20 minsTotal Time1 hr 20 mins

Carrot Cake Ingredients
 ¾ cup sugar
 ¾ cup brown sugar
 ½ cup cannaoil
 ½ cup grapeseed oil
 4 eggs
 1 tsp vanilla extract
 2 cups all-purpose flour
 1 tsp baking soda
 1 tsp sea salt
 1 tsp cinnamon
 ¼ tsp nutmeg
 3 cups freshly grated carrots
 ½ cup organic raisins, optional
 ½ cup walnuts, chopped, optional

Carrot Cupcake Batter Directions
1

Place raisins into a cup, filled with warm water to rehydrate the raisins, also known as reconstituting.

2

Preheat oven to 350ºF/175ºC. Place cupcake liners into cupcake pan.

3

In a large bowl add the sugar, brown sugar, cannaoil & grapeseed oil. Blend together with a whisk making sure there are no lumps of brown sugar.

4

Whisk in the eggs & vanilla into the sugar mixture, until the mixture becomes smooth.

5

In a separate bowl mix the dry ingredients together.

6

Add the dry ingredients into wet ingredients, mix until just blended.

7

Drain the excess water from the raisins, add to the batter along with the chopped walnuts and grated carrots.

8

Using a 2 oz muffin scoop, portion the batter into the lined cupcake pan.

9

Bake 15-20 minutes or until a toothpick inserted comes out clean.

Cream Cheese Icing Directions
10

Place the butter into a bowl & beat using a hand mixer or a stand mixer.

11

Beat in the cream cheese. Slowly incorporate the icing sugar while mixing to prevent it from going everywhere.

12

Beat the icing for approximately 3-4 minutes or until fluffy.

13

Using a piping bag & desired piping tip, decorate the cupcakes once they have cooled. Garnish with cinnamon & walnuts.

Ingredients

Carrot Cake Ingredients
 ¾ cup sugar
 ¾ cup brown sugar
 ½ cup cannaoil
 ½ cup grapeseed oil
 4 eggs
 1 tsp vanilla extract
 2 cups all-purpose flour
 1 tsp baking soda
 1 tsp sea salt
 1 tsp cinnamon
 ¼ tsp nutmeg
 3 cups freshly grated carrots
 ½ cup organic raisins, optional
 ½ cup walnuts, chopped, optional

Directions

Carrot Cupcake Batter Directions
1

Place raisins into a cup, filled with warm water to rehydrate the raisins, also known as reconstituting.

2

Preheat oven to 350ºF/175ºC. Place cupcake liners into cupcake pan.

3

In a large bowl add the sugar, brown sugar, cannaoil & grapeseed oil. Blend together with a whisk making sure there are no lumps of brown sugar.

4

Whisk in the eggs & vanilla into the sugar mixture, until the mixture becomes smooth.

5

In a separate bowl mix the dry ingredients together.

6

Add the dry ingredients into wet ingredients, mix until just blended.

7

Drain the excess water from the raisins, add to the batter along with the chopped walnuts and grated carrots.

8

Using a 2 oz muffin scoop, portion the batter into the lined cupcake pan.

9

Bake 15-20 minutes or until a toothpick inserted comes out clean.

Cream Cheese Icing Directions
10

Place the butter into a bowl & beat using a hand mixer or a stand mixer.

11

Beat in the cream cheese. Slowly incorporate the icing sugar while mixing to prevent it from going everywhere.

12

Beat the icing for approximately 3-4 minutes or until fluffy.

13

Using a piping bag & desired piping tip, decorate the cupcakes once they have cooled. Garnish with cinnamon & walnuts.

The Best Cannabis Carrot Cupcakes With Fluffy Cream Cheese Frosting

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