Alice B Toklas Carrot Cupcakes — Marijuana Recipes
Prepare Cakes:
  1. Preheat oven to 325°F. Lightly grease muffin tins.
  2. Beat cane sugar, coconut sugar, and 11⁄2 cups ghee, butter, or oil in large bowl until well combined. Add eggs one at a time, beating after each one.
  3. Mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and 1 teaspoon vanilla into sugar and oil mixture. Fold in carrots, chopped pecans, and raisins.
  4. 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.
  5. Cool in pans on racks for 15 minutes. Turn out cupcakes onto racks and cool completely.
Prepare Frosting:
  1. To make frosting, use an electric mixer or whisk to beat cream cheese, ricotta cheese, 1⁄2 cup of ghee or butter, confectioner’s sugar, 1 teaspoon vanilla, lemon rind, and lemon juice in bowl until smooth and creamy.
  2. With a spatula, spread frosting over tops of cupcakes.
  3. Store in a labeled, airtight container in the refrigerator or at room temperature.
Recipe Notes

The Cannabis Kitchen CookbookThis recipe is reprinted with permission from The Cannabis Kitchen Cookbook (2015, Skyhorse Publishing) by Robyn Griggs Lawrence with photos by Povy Kendal Atchison.

Making Marijuana Butter

Click for basic instructions on making Marijuana Infused Butter.

Dosing for Marijuana Recipes:

This dose is only a suggestion.  Be sure to read and understand Calculating Cannabis Doses in Edibles before attempting to cook with marijuana.