Alice B. Toklas’ “brownie” — really fudge made with hash and dried fruit — became an icon when she published the recipe in her cookbook in the 1950s. Pot brownies resurged again in the 1970s after eating one changed Peter Sellers’s life in the 1968 film “I Love You, Alice B. Toklas.” Sixty-some years later, Catjia Redfern pays homage to Toklas with carrot cake, another 1970s icon that has yet to be claimed.
Catjia blends a cup and a half of cannabis-infused ghee (which she prefers, but you can use coconut oil) in a batter with grated carrots, pecans, and golden raisins and pours it into cupcake tins for a portable snack (like a brownie, but better) that’s great to take to parties (invited and clearly labeled, of course). The frosting has half a cup of cannabis ghee, giving it a green cast and pleasant grassy taste. You can temper the cupcakes’ potency by smearing on a little or a lot of frosting or leaving cannabis oil out of the frosting altogether.
To make these cupcakes gluten-free, Catjia suggests a blend of glutenless flours or Pamela’s gluten-free flour mixture (omit the baking powder and baking soda if you use Pamela’s). Sometimes she substitutes goat cheese for the cream cheese to fancy up the frosting. One cupcake is a solid dose for experienced cannabis eaters and five or more doses according to Colorado’s ten-milligram dosing regulations. Beginners should start with a sliver and go easy on the frosting.
Makes 12 cupcakes
1 cup organic cane sugar
1 cup coconut sugar
2 cups cannabis-infused ghee or coconut oil, chilled
4 large eggs
2½ cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
¾ teaspoon nutmeg
2 teaspoons pure vanilla extract
3 cups carrots, grated (about 1 pound)
1 cup pecans, lightly roasted and chopped
½ cup golden raisins or currants
Two 8-ounce packages cream cheese (or soft goat cheese)
1 cup ricotta cheese
½ cup confectioner’s sugar
2 teaspoons lemon rind, grated
4 teaspoons lemon juice
electric mixer or whisk
- Preheat oven to 325°F. Lightly grease muffin tins.
- Beat cane sugar, coconut sugar, and 11⁄2 cups ghee or oil in large bowl until well combined. Add eggs one at a time, beating after each one.
- Place our, baking powder, baking soda, salt, cinnamon, nutmeg, and 1 teaspoon vanilla into sugar and oil mixture. Fold in carrots, chopped pecans, and raisins.
- Pour batter into prepared tins. Bake until a toothpick inserted into the center of each cupcake comes out clean and cakes begin to pull away from the sides, about 45 minutes.
- Cool in pans on racks for 15 minutes. Turn out cupcakes onto racks and cool completely.
- To make frosting, use an electric mixer or whisk to beat cream cheese, ricotta cheese, 1⁄2 cup of ghee, confectioner’s sugar, 1 teaspoon vanilla, lemon rind, and lemon juice in bowl until smooth and creamy.
- With a spatula, spread frosting over tops of cupcakes.
Store in a labeled, airtight container in the refrigerator or at room temperature.
This recipe is taken from Robyn Griggs Lawrence’s “The Cannabis Kitchen Cookbook,” which is a collection of recipes from top cannabis chefs.
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