Carrot Cake Smoothie
This blend of raw carrots, spices, oats, bananas, and pumpkin seeds truly tastes like you are sipping on a delicious carrot cake! Have this for breakfast, snacktime, or top with whip and have for dessert!
Servings: 2 medium smoothies
Equipment
- 1 blender
Ingredients
- ¾ cup carrot chunks about 1 big carrot
- 1 teaspoon maple syrup or 1 date
- ¼ teaspoon nutmeg
- ½ teaspoon powdered cinnamon
- ¼-1/2 teaspoon powdered ginger depending on personal preference
- 2 tablespoon rolled oatmeal
- 1 tablespoon raisins (leave out if you don't like them!)
- 1 tablespoon pumpkin seeds
- 1 ½ cups milk
- 4 frozen bananas
Instructions
- Place all the ingredients in the blender container with the frozen banana pieces on top.
- Start the blender or low and increase to high speed. Blend until completely smooth about 1-2 minutes. Pour into glasses and enjoy!
Notes
For nutritional insight for each ingredient scroll up to the blog post!
If you don't have a Vitamix or a high-power blender grate the carrot before adding it and soak the raisins in hot water (then drain them) so they are soft and blend better.
Carrot Cake Smoothie Variations:
- Make it sweeter: Add more maple syrup or use dates instead.
- Greens: Add a large handful of spinach, kale, or other greens.
- Top it: Use whipped cream or vegan coconut cream to top it off.
- Fresh ginger: Use fresh ginger instead of powdered ginger.
- Protein carrot smoothie: Add a handful of nuts, a scoop of plain protein powder, or 3 tablespoons of hemp hearts.
- Swap the carrots: Instead of carrots use cooked sweet potato!
- Carrot cake smoothie bowl: Make it extra thick to eat from a bowl by only using ¾ cup milk, and adding more frozen bananas if needed.
Nutrition
Calories: 403kcal | Carbohydrates: 79g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 94mg | Potassium: 1356mg | Fiber: 9g | Sugar: 40g | Vitamin A: 8410IU | Vitamin C: 24mg | Calcium: 225mg | Iron: 2mg