CANNA FOOD
The ultimate
EASTER DESSERT
CLASSIC
CARROT CAKE
WITH A CBD
TWIST
1 tsp vanilla extract minutes, or until a skewer inserted into
400g full-fat cream cheese, at room the centre comes out clean.
temperature
300g icing sugar
Method
6. Once cooked, allow to cool for 5
minutes in the tin. Then remove the
cake from the tin and leave to cool
completely on a wire rack.
For the cake layers
1. Preheat the oven to 170C/150C/Gas
Mark 3.
the icing. Beat the butter and vanilla in
225ml sunfl ower oil (plus extra for
greasing) 2. Grease and line the base and sides of a large bowl, until completely smooth.
tbsp Cannwell premium organic CBD an 8-inch (20.5cm) round cake tin with Add in the cream cheese and mix to
25g light muscovado sugar parchment paper. combine. Sift in the icing sugar and
mix carefully until smooth and fl uffy.
4 medium free-range eggs
225g self-raising fl our 3. In a large bowl, whisk together the 1 tsp bicarbonate of soda oil, CBD drops, sugar and eggs until 8. Once cooled, cut the cake in half
1½ tsp of mixed spice, ground smooth. horizontally through the middle. Use
half the icing sugar to sandwich the
cinnamon and ground ginger
144
7. While the cake is cooling, prepare
150g sultanas 4. Pour in the fl our, baking soda and halves back together and place the
200g raw carrot, grated spices to the bowl and mix to combine. cake on a cake stand or a plate. Spread
Add the sultanas and carrots and mix. the remaining icing over the top of the
cake and decorate how you feel. We
For the icing 5. Scrape the mixture into the prepared
250g unsalted butter, very soft cake tin, level and bake for 65 to 75
added festive mini-eggs on top.