Cannabis Carrot Cake Cookies Recipe - HØJ

Cannabis Carrot Cake Cookies Recipe

Estimated 3-minute read

Whether you’re getting ready for a very cool Easter party or you’re like me and you’re constantly craving carrot cake and cookies, this one’s for you. Karen Lazarus came up with this terrific recipe for weed-infused carrot cake cookies, and you’re going to love it! They’re sweet, creamy and simply delicious! She shared this amazing recipe in her book Sweet Mary Jane: 75 Delicious Cannabis-Infused High-End Treats. This book contains lots of amazing sweet recipes perfect for every time of the year, but this particular one will blow your mind. You can get her book here.

Carrot Cake Cookies

Recipe by Karen Lazarus


  • Vegetable shortening, for greasing the baking sheets (optional)

For the Cookies:

  • 2½ cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon salt
  • ½ cup weed-infused butter
  • ½ cup granulated sugar
  • ½ cup plus 2 tablespoons firmly packed light brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • ¾ cup grated peeled carrots (about 2½ carrots)
  • ¾ cup dried cherries

For the Cream Cheese Filling:

  • 1½ tablespoons unsalted butter, slightly softened
  • 6 ounces cream cheese, slightly softened
  • 3 tablespoons vegetable shortening
  • ¼ teaspoon pure vanilla extract
  • 2½ cups powdered sugar

1) Prepare the cookies: Preheat the oven to 375°F. Weigh the bowl that you will be using to hold the finished batter and write down this number. Grease two baking sheets with vegetable shortening, or line them with parchment paper.

2) In a large bowl, combine the flour, oats, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.

3) In a large bowl using an electric mixer, cream together the weed-infused butter and granulated and brown sugars on medium speed until light and fluffy. Add the egg and vanilla.

4) Reduce the mixer speed to low and add the flour mixture. Add the carrots and dried cherries and combine well. 

5) Weigh the batter, subtract the weight of the bowl, and divide by 24: This is your per-cookie weight. Place a piece of parchment paper on your scale and weigh out the batter for each cookie. Place the batter on the prepared baking sheets, spacing the cookies 2 inches apart. Flatten them with the palm of your hand so that each cookie is about ¼ inch thick.

6) Bake the cookies, one sheet at a time, for 9 to 11 minutes, or until the tops are a light golden brown. Transfer to a wire rack to cool completely.

7) Prepare the cream cheese filling: In a large bowl using an electric mixer, cream the butter, cream cheese, shortening, and vanilla together on medium speed until smooth. Reduce the mixer speed to low and gradually add the powdered sugar, scraping down the sides of the bowl frequently. Beat until smooth.

8) Pipe or spoon a dollop of the filling onto the flat side of half the cooled cookies and top with remaining cookies. If you are going to freeze these, don't fill the cookies. Defrost and then fill them.

9) Wrap tightly in aluminum foil and store in the refrigerator for up to 1 week, or in the freezer for up to 3 months.


    As simple as that! You won’t regret trying these perfect sandwich cookies out. Be sure to share them with your friends and have a great time.

    Keep in mind that in order for you to calculate the amount of THC per serving in each recipe, you must take the total amount of milligrams of THC that you added to your recipe and divide it by the number of servings each recipe yields.



    Author: Haze


    Lazarus, K. (2015). Sweet Mary Jane: 75 Delicious Cannabis-Infused High-End Treats. New York, New York: Penguin Random House, LLC

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