Time Required: 1 hour 30 minutes

Yields: 16 Servings

What You Need:

• 9″ x 13″ cake pan, greased
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ¼ teaspoon salt
• 3 eggs
• ¾ cup buttermilk
• 1 cup Cannabis Vegetable Oil
• 1 ½ cups sugar
• 2 teaspoons vanilla extract
• 2½ cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 cup raisins

Frosting:

• hand mixer or electric beater
• ½ cup butter, softened (or CannaButter)
• 1 cup cream cheese (or Canna-Cream Cheese)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Steps:

1. Preheat oven to 350 degrees.
2. Sift together flour, baking soda, salt and cinnamon in a medium-sized bowl. Set aside.
3. Combine eggs, buttermilk, Cannabis Vegetable Oil, sugar and vanilla in a separate bowl. Mix well.
4. Add flour mixture to the CannaOil mixture. Stir well.
5. Combine shredded carrots, coconut, walnuts and raisins in a separate bowl.
6. Add carrot mixture to batter and mix thoroughly.
7. Pour batter into pan and bake for 1 hour, or until toothpick comes out clean.
8. Remove cake from oven and let cool.
9. Mix cream cheese, butter, milk and vanilla together while cake is cooling.
10. Frost cake with icing. Store in refrigerator.
11. In a medium bowl, combine butter, cream cheese, powdered sugar and 1 teaspoon vanilla to make the frosting. Beat until the mixture is smooth and creamy.
12. Frost the cooled cake. Cut and serve.