Carrot Cake Smoothie
This Carrot Cake Smoothie is one indulgence that won't make you feel guilty! All the flavors of your favorite carrot cake with plenty of healthy sprinkled in!
Servings: 1 serving
Calories: 401kcal
Equipment
Ingredients
- 6 oz vanilla Greek yogurt
- ¼ cup almond milk cashew milk, oat milk or your favorite dairy milk
- 1 cup organic carrots, chopped
- 1 banana, sliced frozen
- ½ cup orange sections or about ½ large orange(can be frozen for a thicker smoothie)
- 1 Tablespoon pineapple juice or ½ cup pineapple chunks, fresh or frozen
- 2 teaspoons pure honey or pure maple syrup
- ½-3/4 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ginger
- ½ teaspoon pure vanilla extract
- 2 Tablespoons walnuts, chopped (optional)
- 1-2 teaspoons shredded coconut (optional)
- Garnishes: chopped walnuts, shredded coconut, shredded carrots (maybe indulge in a little whipped cream to top it off)
Instructions
- Place all ingredients but garnishes in blender and blend until smooth.
- Pour into mason jar or glass and garnish with your favorite toppings.
Notes
TIPS & TRICKS
Use frozen fruit to make the smoothie cold and thick, perfect for a smoothie bowl.
Add more milk or even a dash of pineapple juice if your blender needs help to process all the vegetables and fruit.
Use your favorite milk, from almond to cashew, oat to coconut, to regular or low-fat.
Meal Prep - add all the ingredients except the frozen fruit to the blender and store in the refrigerator. Place the frozen fruit, measured out, in a freezer-safe baggie and take out when ready to mix. Voila - instant breakfast smoothie!
Nutrition
Calories: 401kcal | Carbohydrates: 84g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 224mg | Potassium: 1209mg | Fiber: 10g | Sugar: 60g | Vitamin A: 21666IU | Vitamin C: 67mg | Calcium: 189mg | Iron: 1mg
