Howdy All
Time to give back a little.
A friend of mine travelled to the States back in the 80's and returned with a recipe for a carrot cake. This recipe is, as it was, when she shared it with me. I haven't met anyone with a sweet tooth who hasn't loved it.
I make this cake fortnightly and substitute my cannabutter for real butter and friends have a crazy edible-infused night of poker.
I substitute the recipe's vegetable oil for cannabutter, using the Cannabutter in 7 Easy Steps method from the forum sticky, here - I add the equivalent of 1/2 an ounce of trim per each cake, which we divide into 10 pieces and everyone gets baked.
I also do carrot cake muffins
Double Layer Carrot Cake
- 2 + 1/3rd cups Plain flour
- 1 + ½ cups Sugar
- 2 teaspoons Baking Powder
- 2 teaspoons Bi Carb Soda
- 2 teaspoons Cinnamon
- 1 + ½ teaspoons Salt
- 4 Eggs
- 3 cups Grated Carrot
- 1 + ½ cups Vegetable Oil
- ¾ cup chopped nuts
Sift and mix dry ingredients
Add oil, eggs, nuts and carrot. Mix
Bake in 2 x 20cm round tins @ 180c fan forced (200c non fan forced) for 40 minutes (or until the cake pulls away from the edges of the tin)
Or, use muffin tins and line with muffin paper, same temperature but watch them, they'll cook quicker!!
Turn out on wire cooler to cool, while we prep the icing
Icing
- 60gms Butter
- 500gms Icing Sugar (not icing mixture)
- 500gms Philadelphia Cream Cheese
- 2 teaspoons Vanilla Essence
Leave butter and cream cheese out of fridge in room temperature for a few hours before making icing; if you forget to do that you can put the packet in your pocket while you make the cake, then your bodytemp will soften it enough to allow easy and NON-LUMPY icing (I always forget to pull the cream cheese from the fridge so can attest to the accuracy of this method)
If you use margarine instead of butter you won't need to worry but butter needs to be softened too, and dang it just occurred to me that people use microwave ovens, so I guess you could nuke it and screw that hard firm package in your pocket, but for me I like it
Mix ingredients together until fluffy and smooth
Ice one cake then sit other on top of the iced one, and continue icing the top layer until all covered
Or if making muffins, be liberal and....
Enjoy
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