Carrot Cake Smoothie
This carrot cake inspired smoothie is sweet, creamy, satisfying, and perfect for springtime. It makes for a high protein and veggie-packed way to start your day, while tasting like dessert. If you like carrot cake, then you’ve got to try this!
5 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 414 |
| Fat: | 13 g |
| Carbohydrates: | 48 g |
| Protein: | 31 g |
| Cholesterol: | 0 g |
| Sodium: | 227 mg |
| Fiber: | 10 g |
| Sugars: | 25 g |
| Calculated for total recipe. | |
by Chloe Martin
Serves: 1
Ingredients
- 1 whole1 whole1 whole Banana, medium, ripe, and frozen
- 1 whole1 whole1 whole Carrots, medium, sliced
- 0.25 cup0.25 cup0.25 cup Rolled Oats
- 1 Tbsp1 Tbsp1 Tbsp Almond Butter
- 111 Medjool Dates, pitted and soaked in hot water for 10 minutes (optional for extra sweetness)
- 0.5 tsp0.5 tsp0.5 tsp Vanilla Extract
- 0.5 tsp0.5 tsp0.5 tsp Ground Cinnamon
- 0.25 tsp0.25 tsp0.25 tsp ground Ginger
- 1 pinch1 pinch1 pinch ground Nutmeg
- 0.5 cup0.5 cup0.5 cup Soy Milk, plus more if necessary (use any milk you'd like)
- 1 whole1 whole1 whole Vanilla Protein Powder, 1 scoop (optional)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add all ingredients to a high-powered blender and blend until smooth. If necessary, add in more soy milk to thin the smoothie.
- Pour smoothie into a glass and optionally add toppings- I added granola, chopped pecans, and shredded coconut. Enjoy!
Add a Note
My Notes:
About This Recipe
Breakfast Coconut Free Egg Free Gluten Free Nightshade Free Pescetarian Shellfish Free
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