Cooking With Grass – Carrot Cake

by Kayla Johnson

Carrot cake is one of those desserts that’s kind of old school, but in an iconic way. This sweet and spiced treat is often a familiar sight at holidays, from Christmas to Easter, and even the Fourth of July. While carrots aren’t typically dessert food on their own, when finely grated, they provide a uniquely sweet flavor and texture that pair surprisingly well with cinnamon, ginger, and of course, a buttery cream-cheese frosting. Many people choose to add nuts to the top and sides for a bit of a crunchy texture, but other options include shredded coconut or crushed wafer cookies.

The recipe we’ve selected this month offers a comforting dose of both flavor and medicine; from the deliciously rich cake to the sweet cannabutter frosting, it’s a green twist on an old favorite. Because both the cake and frosting are medicated, that means each piece will be particularly potent, so as good as it is, pace yourself with this one. If you are looking for a really high dosage, use cannabis for both sticks of butter in the frosting rather than just one.

With the current recommendation for most people to remain home as often as possible, it’s especially important to make sure any of your infused treats stored at home are properly labeled and secured to prevent any accidental consumption by family or housemates looking for a snack.


Carrot cake:

1 ½ C light brown sugar, packed

1 lb carrots, finely grated

3 large eggs

⅓ C buttermilk

1 ½ tsp vanilla extract

½ tsp ground cloves

1 tsp cinnamon

1 tsp ginger

1 tsp baking soda

1 tsp baking powder

1 tsp salt

3 C all-purpose flour (can adust with wheat or coconut flour instead as you need)

1 ½ C cannabutter (can use coconut oil if preferred)

Cannabutter cream-chease frosting:

1 stick of butter, softened

1 stick of cannabutter, softened (if your butter isn’t in stick-form, measure out the correct amount, ½ cup, and allow to soften)

1 tsp vanilla extract

16 oz cream cheese, softened

3-4 C confectioners or powdered sugar

Lightly salt to taste

Optional: walnuts or additional toppings

Other items:

2 9” round pans

Parchment paper


Carrot cake:

  1. Preheat oven to 350*F. Line both pans with parchment paper and set aside. (You can use a different baking pan, but be sure to adjust bake time if needed to fully set in 9×13 or bundt pan.)
  2. After washing carrots, grate them as finely as you can using a shredder or vegetable peeler. Add them to a large mixing bowl.
  3. Melt your cannabutter or oil, just enough to liquefy it, and after ensuring it’s not too hot, whisk together the carrot shreds, melted butter, brown sugar, eggs, vanilla extract, and buttermilk until thoroughly combined.
  4. After mixing the wet ingredients together with the sugar, in a separate bowl combine the flour, baking powder and soda, ground cinnamon, salt, cloves, and ginger, stirring with a fork to ensure an even mixture.
  5. Bit by bit, add your dry ingredients into the large bowl, stirring well after each addition to the mixture. Continue this until thoroughly combined.
  6. Evenly distribute your batter between your two pans, and bake for 35-40 minutes, or until a toothpick comes out clean from the center when inserted. Allow them to cool fully.

Cannabutter cream cheese frosting:

  1. Using a hand mixer or upright standmixer, combine your softened butter, cannabutter, and cream cheese in a large bowl. Add the vanilla extract, along with a bit of salt if you like, and mix again.
  2. One cup at a time, add in the powdered sugar. Take a moment to taste the frosting after three cups, and add a fourth if you think it needs it.

Once your cakes have cooled, frost as desired, and add your topping of preference immediately after. Enjoy!


*Writer’s note*

I think we can all agree that 2020 is not going how any of us could have possibly imagined.

To say that it’s been an overwhelming year so far is a drastic understatement; wherever this recipe finds you this month, I hope you’re well and safe. While our holiday gatherings and celebrations are on hold for the foreseeable future, I hope this month’s classic choice is one that you’ll use whenever you have the opportunity to be with your friends and loved ones in person again, or whenever you need a little bit of comfort at home during this time.

Be well,


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