If you find yourself celebrating Easter away from family this year, don’t worry! We’ve curated a selection of recipes perfect for cooking up a festive gathering with your 21+ friends. Indulge in two classic Easter recipes with a cannabis twist, like classic deviled eggs and irresistible carrot cake. Let’s turn your celebration into a memorable affair filled with delicious munchies and good vibes.

Easter Inspired Cannabis Infused Recipes

Pot-Infused Deviled Eggs

These Pot-Infused Deviled Eggs offer a sophisticated twist on a classic appetizer, perfect for kicking off your Easter soiree with style. Picture perfect halves of hard-boiled eggs are filled with a creamy mixture of mayonnaise, Dijon mustard, and cannabis-infused coconut oil, providing a subtle yet satisfying kick to ignite the palate. A finishing flourish of paprika, chopped chives, or crispy bacon bits adds an extra layer of flavor and flair.

Ingredients:

6 large eggs

1/4 cup mayonnaise

1 teaspoon Dijon mustard

1 teaspoon cannabis-infused coconut oil or mayonnaise (depending on strength)

Salt and pepper to taste

Paprika, chopped chives, or crispy bacon bits for garnish

Instructions:

Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium heat, then remove the saucepan from the heat and cover it with a lid. Let the eggs sit in the hot water for 12 minutes.

Transfer the eggs to a bowl of ice water to cool completely. Once cooled, peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a separate bowl.

Mash the egg yolks with a fork until smooth. Stir in the mayonnaise, Dijon mustard, and cannabis-infused coconut oil or mayonnaise until well combined. Season with salt and pepper to taste.

Spoon or pipe the egg yolk mixture into the hollowed-out egg whites. Sprinkle with paprika, chopped chives, or crispy bacon bits for garnish.

Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld together. Enjoy these pot-infused deviled eggs as a savory appetizer or side dish at your Easter celebration!

Canna-Carrot Cake

Elevate your Easter feast with this show-stopping Canna-Carrot Cake, a moist and flavorful dessert that’s sure to impress your guests. Layers of tender cake infused with cannabis butter are complemented by the sweet crunch of grated carrots, the nutty richness of chopped walnuts or pecans, and the tropical sweetness of crushed pineapple. Topped with a creamy cannabis-infused cream cheese frosting and adorned with fondant carrots or edible flowers, it’s a stunning centerpiece for any Easter dessert table.

Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup granulated sugar

1 cup brown sugar

1 cup cannabis-infused butter, softened

4 large eggs

1 teaspoon vanilla extract

2 cups grated carrots

1 cup chopped nuts (walnuts or pecans)

1 cup crushed pineapple, drained

For the Cream Cheese Frosting:

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.

In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a large mixing bowl, cream together the granulated sugar, brown sugar, and cannabis-infused butter until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually mix in the dry ingredients until well combined.

Fold in the grated carrots, chopped nuts, and crushed pineapple until evenly distributed.

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.

While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract until smooth.

Once the cakes have cooled completely, place one cake layer on a serving plate or cake stand. Spread a layer of cream cheese frosting evenly over the top.

Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.

Optional: Decorate the cake with fondant carrots, chopped nuts, or edible flowers for a festive touch.

Slice and serve the Canna-Carrot Cake, and enjoy this delicious cannabis-infused dessert with friends and loved ones!

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