Canna-Carrot Cake

carrot cake
Sweet, tasty, cinnamony (is that a word?), try this easy carrot cake recipe for 2 layers of moist, dense, spiced deliciousness.

Serves: 18
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

FOR FROSTING:
1/4 cup Marijuana butter
¼ cup vegetable oil
8 ounces cream cheese, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Directions
– Preheat oven to 350 degrees F (175 degrees C).
– Grease and flour a 9×13 inch pan.
– In a large bowl, beat together eggs, oil, white sugar, and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
– Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
– Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

– To Make Frosting: In a medium bowl, combine both butters, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

From Cannabis Training University