Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganjapreneurs who fuel our appetite for adventure.
Captain Kirk is a three-time Cannabis Cup winner in the Edibles category, with his most recent win in Michigan this past summer for his “Lime in the Coconut Cake.” The Cup wins have increased his notoriety around town.
“People know my name now,” he laughed, “it’s been an honor.”
After replacing pharmaceuticals with edibles, Kirk has improved his health, lost weight and effectively managed his multiple sclerosis. Cannabis-infused foods have also helped him cope with an ongoing series of hernia surgeries.
“I’m just sticking with my edibles,” Kirk said, “and staying away from pharmaceuticals as much as possible!”
Captain Kirk’s cannabis-infused Lemon Carrot Cake uses shredded carrots and carrot juice for an intense flavor and orange color, topped with a delicious lemony cream cheese frosting. It’s simple to prepare and perfect for casual parties.
“I want to do something outrageously cool for Denver,” he promised, “something amazing!”
Michigan patients can pick up Captain Kirk’s edibles at the Ann Arbor Health Collective, the Green Door and Depot Town in Ypsilanti.
Cannabis Carrot Cake
1 cup all purpose flour
1 cup whole wheat flour
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs, beaten
1/4 cup cannabutter, melted
1/2 cup applesauce
2 cups carrots, finely grated
4 fl oz fresh carrot juice
2 tsp. nutmeg
1/2 cup powdered sugar
1/2 tsp. vanilla extract
2 tsp. fresh lemon juice
2 2/3 tbsp. cream cheese (at room temperature)
Equipment: Bundt pan or 9” springform pan. Alternatively, you could use a muffin pan and make carrot cupcakes.
Preheat oven to 350oF. Coat a Bundt pan generously with cooking spray.
In a medium mixing bowl, whisk together the two types of flour, baking powder, baking soda, cinnamon and salt; set aside.
Using an electric mixer, beat together both sugars, eggs and melted cannabutter in a large bowl until light and fluffy. Add applesauce, and beat again. Fold in carrots and nutmeg. Working in small batches, add the flour mixture, alternating with the carrot juice, until batter is blended. Beat on high for 30 seconds more.
Pour batter into prepared pan and smooth the top. Bake until a toothpick inserted in cake comes out clean, about 50 to 60 minutes. Cool cake in pan for 20 minutes; turn cake out onto a wire cooling rack. Let cool completely before icing.
While the cake is cooling off, combine the icing ingredients in a medium bowl, using an electric mixer, and beat until well combined. Add water by the teaspoon to thin the icing’s consistency if desired. Drizzle or pour icing overtop of the cake and let sit for 10 minutes. Slice and enjoy! Stones 12.