Ingredients:
For the Carrot Cake:
- 250g all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 200g granulated sugar
- 150g light brown sugar
- 250ml vegetable oil
- 2 tablespoons cannabis oil (adjust based on desired potency)
- 4 large eggs
- 1 teaspoon vanilla extract
- 300g grated carrots (about 3 large carrots)
- 100g crushed pineapple, drained
- 100g chopped walnuts or pecans (optional)
- 75g shredded coconut (optional)
For the Cream Cheese Frosting:
- 250g cream cheese, softened
- 100g unsalted butter, softened
- 500g powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (optional, for consistency)
Instructions:
Preparing the Cake:
1. Preheat the Oven:
- Preheat your oven to 175°C.
- Grease and flour two 23cm round cake pans or one 23 x 33cm rectangular pan.
2. Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
3. Mix Wet Ingredients:
- In a large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, and cannabis oil. Mix until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the grated carrots, crushed pineapple, nuts, and coconut (if using).
5. Bake the Cake:
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes (for round pans) or 35-40 minutes (for a rectangular pan), or until a skewer inserted into the centre comes out clean.
6. Cool the Cakes:
- Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
Preparing the Cream Cheese Frosting:
1. Beat Cream Cheese and Butter:
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Add Powdered Sugar:
- Gradually add the powdered sugar, one cup at a time, beating well after each addition until the frosting is smooth and fluffy.
3. Add Vanilla and Adjust Consistency:
- Beat in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached.
Assemble the Cake:
1. Level the Cakes (if necessary): If you baked two round cakes, level the tops of the cakes with a serrated knife.
2. Frost the Cake:
- Place one cake layer on a serving plate and spread a generous layer of cream cheese frosting on top.
- Place the second layer on top, then frost the top and sides of the cake. For a rectangular cake, simply spread the frosting evenly over the top and sides.
Decorate:
- Garnish the cake with additional chopped nuts or shredded coconut if desired.
Serving:
1. Chill the Cake: Refrigerate the cake for about 30 minutes to allow the frosting to set before slicing.
2. Serve: Slice and serve with a hot cup of tea or coffee.
Tips:
- Soak grated carrots in water for 10 minutes, then drain and pat dry before adding for extra moisture.
- Prepare a day in advance to let the flavours meld and improve.