Pineapple Carrot Cake

By Lindsey Merkin | Oct 3, 2013 5:46:27 CST


  • 1/2 cup cannabis olive oil
  • 1 box yellow cake mix
  • 2 tbsp wheat germ
  • 2 tbsp oat bran
  • 2 tbsp whole wheat flour
  • 1 small box butterscotch instant pudding
  • 1/3 cup warm water
  • 5 eggs, beaten
  • 8 oz crushed pineapple with juice
  • 1 2/3 cups grated carrots
  • 1/2 cup chopped walnuts
  • Directions:

    Preheat oven to 350 degrees Fahrenheit. Grease and flour two loaf pans. In a large bowl, combine cake mix, wheat germ, oat bran, whole wheat flour and dry pudding mix. Whisk with fork. Add water, cannabis olive oil, eggs and pineapple. Mix thoroughly. Add in carrots and walnuts and mix in. Divide evenly between two loaf pans and bake for about 25 minutes, or until a toothpick inserted in center comes out clean. Frost with cream cheese frosting and enjoy!

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