Raw Carrot Cake Muffins

oh that looks so yummy..how could you eat only two?! I probably would've eat all four!!
tell me about how you get the bookmark stuff at the end of your posts. do yo have to sign up for those? if you want to email me that would be great. or discuss in council board room. thanks!

Oddly enough, 2 muffins were satisfying.

The bookmark tool on this blog only works on WP. But you might want to try http://sharethis.com/ or http://www.addthis.com/bookmark.php. I used to use addthis on my Blogspot blog.

I really love this new layout, Lilla. It feels very comfortable and homey. It's very easy to move around in right from the get-go. And your photos are awesome! Definitely enticing.

Thanks Dede! (hugs)

Suzette actually inspired me to work on my photography. Now I'm really enjoying it.

Good luck in the marathon! Can't wait to read about it!!

What fun to read that we can actually eat something as yummy as that cupcake, and still have raw eating besides. You are so GURU Lilla! Thanx for yet another lesson in a Good Life!
Lynda

Lilla, the recipe looks great! I still need a good blender to cream cashews. I will get one one of these days!

You're welcome Lynda!

'Guru” – Haha, very funny. ;D

Hi-speed blenders are great.

You can also make the cake without the raw frosting or just top with a little yogurt or cream cheese.

hummm, how did i inspire the photography? must be something i said and don't remember. lol.
anyways…the photos are awesome…so crisp!

I used to take photography classes in college and when you told me how “into” photography you were, it reminded me how much I loved it too. So I brushed up on it again. See what a positive influence you are?

looks tasty, thanks for sharing;)

Your welcome Buff!

I thought, maybe… since I have been so “obsessed” with my weight loss, I haven't really done much with my photography either. I used to read all the photography forums and news…now all i look at is fitness stuff. doh!

This looks amazing. I just stumbled upon your blog and adore it. Thank you so much for sharing! )

Isle Dance,

i LOVE your blog! You are living my dream – a little ecohouse off the grid, eating raw food, breathing fresh air. I studied eco-building options while living in Arizona. Someday I hope to do the same. I just have to figure out the best corner of the world. May I ask where you are buidling?

You are SO kind! ) I'm in the little corner with lots of little islands and four seasons. I tend to keep the exact location anonymous online, but I'll fill you in on it some more. Promise! )

I TOTALLY understand! Look forward to reading your blog.

wow!

ok, this is my girls after school snack! thanks !
deb

Thanks for the recipe. The creamy layer on cake is tempting me to taste it. Thanks!

Hello there,

so I have made these yesterday (using pecans instead of walnuts, simply because they were in the cupboard hehe).
Wow, super yum is all I can say .
Thanks very much for the great recipe. I looooooved the cashew cream

[...] Carrot Cake [...]

Sometimes looking is enough but…gosh….
Sometimes it just doesn't cut it….

Carrot cake ad coffee are endowed with delicious memories from my cooked past! (Only a raw foodist really understands this line hahah!).

So trying this will be a treat…with a cup of warm chai a la raw….

Happy Easter….

xoxoxox

That looks awesome! I have all the ingredients, I think i will make one tomorrow.

looks great. tell me what that oil is? udo's?

yes, udo's. not necessary to add though.

[...] Raw Carrot Cake May 24, 2009 — Angela This recipe is from Kali Lilla [...]

[...] Chocolate Mylk May 24, 2009 — Angela This recipe is from Kali Lilla [...]

With Carrot pulp- do you think just using unjuiced pulp with added almond meal would be a good substitute? adding the meal so its not too juicey and won't hold together?

Yes, I think it will work fine.

How did you make that frosting so white and fluffy? Mine just came out tan (cashew-colored) and thick (not terribly spreadable). Can you give me an idea of what proportions you used for the ingredients or how you whipped it up? Thanks!

Hi Jenny!
Honestly if I recall, I think I auto-corrected the pic in Photoshop. Mine was a bit cream colored too. It's been so long since I made this, but I think I adapted the recipe from one on RawFreedomCommunity.com similar to the one below. RFC is a great blog for recipes!

Whipped Cream
Adapted from a recipe by Café Gratitude

1 cup cashews
1 cup + 2 tablespoons coconut milk*
3 tablespoons raw honey or agave nectar
1 tablespoon lemon juice
1 tablespoon pure vanilla extract
Pinch sea salt
1/2 cup melted coconut oil
1 tablespoon lecithin powder

Blend all ingredients except lecithin and coconut oil until smooth. Add lecithin and coconut butter and blend until thoroughly mixed. Pour into a container and set aside in fridge or at room temperature until ready to assemble.

*To make coconut milk, blend 1 part dried coconut with 3 parts water in high-speed blender.

Hi Jenny!
Honestly if I recall, I think I auto-corrected the pic in Photoshop. Mine was a bit cream colored too. It's been so long since I made this, but I think I adapted the recipe from one on RawFreedomCommunity.com similar to the one below. RFC is a great blog for recipes!

Whipped Cream
Adapted from a recipe by Café Gratitude

1 cup cashews
1 cup + 2 tablespoons coconut milk*
3 tablespoons raw honey or agave nectar
1 tablespoon lemon juice
1 tablespoon pure vanilla extract
Pinch sea salt
1/2 cup melted coconut oil
1 tablespoon lecithin powder

Blend all ingredients except lecithin and coconut oil until smooth. Add lecithin and coconut butter and blend until thoroughly mixed. Pour into a container and set aside in fridge or at room temperature until ready to assemble.

*To make coconut milk, blend 1 part dried coconut with 3 parts water in high-speed blender.

cool! i love carrot cake but never have the time to make it. ive GOT TO try this…

It's easy and yum! Enjoy!

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[...] Carrot-Banana Cake (adapted from Healthy Simple Living) Serves 4 – [...]