Best Carrot Cake Recipe in the World (Cannabis Infused)
Carrot Cake Cookie for adults only and uses a cannabis-infuse butter, Buddha Budda. Best carrot cake recipe in the world both are creations of Karin Lazarus and from her book, Sweet Mary Jane. These, along with her OMG carrot cake recipe! Brownie Cheesecake Bars, are examples of her fabulous take on baking with pot.
These seductive cookies could make a bunny’s nose twitch—but there’s no rabbit food here, only golden ribbons of carrots intertwined with tart cherries sandwiching a voluptuous cloud of creamy filling. Nibble away!
The Cake Cookie, from the Sweet Mary Jane Edibles company, is a cloud of whipped cream cheese frosting sandwiched between 2 heavenly carrot cake cookies. Contains about 100 mg of THC.
- Prepare the cookies: Preheat the oven to 375°F. Weigh the bowl that you will be used to hold the finished batter and write down this number. Grease two baking sheets with vegetable shortening, or line them with parchment paper.
- In a large bowl, combine the flour, oats, carrot cake recipe baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- In a large bowl using an electric mixer, cream together the Buddha Budda and granulated and brown sugars on medium speed until light and fluffy. Add the eggs and vanilla.
- Reduce the mixer speed to low and add the flour mixture. Add the carrots and dried cherries and combine well.
- Weigh the batter, subtract the weight of the bowl, and divide by 24. This is your per-cookie weight. Place a piece of parchment paper on your scale and weigh out the batter for each cookie. Place the batter on the prepared baking sheets, spacing the cookies 2 inches apart. Flatten them with the palm of your hand so that each cookie is about ¼ inch thick. best carrot cake recipe in the world
- Bake the cookies, one sheet at a time, for 9 to 11 minutes, or until the tops are a light golden brown. Transfer to a wire rack to cool completely.
- Prepare the cream cheese filling: In a large bowl using an electric mixer, cream the butter, cream cheese, shortening, and vanilla together on medium speed until smooth. Reduce the mixer speed to low and gradually add the powdered sugar, scraping down the sides of the bowl frequently. Beat until smooth.
- Pipe or spoon a dollop of the filling onto the flat side of half the cooled cookies and top with remaining cookies.
- Wrap tightly in aluminum foil and store in the refrigerator for up to 1 week, or in the freezer for up to 3 months. If you are going to freeze these, don’t fill the cookies. Defrost and then fill them.