For this, and most other cake recipes, you’ll need to start off by preheating your oven. This time, set it to reach 350°.
As that slowly climbs up to that required temperature level, you can utilize this time to flour and grease an 8” x 12” pan.
Following those quick, preliminary steps, you can grab a medium-sized mixing bowl. In it, sift together your cinnamon, salt, baking soda, and all-purpose flour. Once you’ve completed that, you can set those dry ingredients to the side for the time being, as they will come in handy later on in the recipe.
At this point, you’ll need to grab another mixing bowl, but a much bigger one this time. In this bigger mixing bowl, mix together your desired amount of cannabis tincture, vanilla extract, sugar, oil, buttermilk, and eggs.
Once you’ve fully incorporated all of those elements together, you can then mix in your dry ingredients. And really stir these ingredients together as best you can.
Now, in a completely different mixing bowl, mix together your raisins, pineapple, walnut, coconut, and of course, shredded carrots.
Upon completing that step, you’ll want to grab a big wooden spoon (or sturdy whisk), and proceed to mix this newly-made carrot mixture into your previously-prepared cake batter. Take time to thoroughly fold this carrot mixture into the batter. No need to skimp on effort here, people.
When you’re happy with how that’s looking, pour those contents into your pan, and when your oven is ready, toss it in to bake for about 60 minutes.
Then, if it passes that traditional “toothpick test of done-ness” after that hour of baking, you can remove it from the oven, and place it on the counter to cool down for 20 minutes or so, before serving it up to all of your stoner friends.