carrot cake smoothie

carrot smoothie

Carrot Cake Smoothie, taking a sweet treat and turning into a smoothie. Genius.

 All the same flavors, wrapped up into a refreshing morning drink or afternoon snack. I recently made these blueberry muffin smoothies (which are totally my new fave and you need to give them a try). This time I went with a little spring flavor. Who doesn’t like carrot cake, the classic spring dessert?
I use my trusty Blendtec for all my smoothie making. It’s my best bud in the kitchen. Use it pretty much everyday. I love adding fresh veggies to my smoothies. Such vibrant flavors! I also used a frozen banana to add some creaminess, along with cultured coconut milk yogurt. A dash of cinnamon, a pinch of nutmeg. Dessert for breakfast just got a whole lot healthier and sweeter!

carrot cake smoothie (dairy free)

Print Recipe
No ratings yet

carrot cake smoothie

Who doesn’t like carrot cake, the classic spring dessert? Dessert for breakfast just got a whole lot healthier and sweeter, thanks to the Carrot Cake Smoothie!
Course: Breakfast
Author: Sarah Bakes Gluten Free

Ingredients

  • 8 ice cubes
  • 2 carrots peeled and grated
  • 1 frozen banana
  • 1/2 cup So Delicious unsweetened coconut milk
  • 1/2 cup So Delicious unsweetened vanilla cultured coconut milk yogurt
  • 2 TBSP pure maple syrup
  • 1/2 tsp ground cinnamon
  • pinch ground ginger

Instructions

  • Add all ingredients to high-powered blender (I use my Blendtec). Blend on high 1-2 minutes, until smooth and creamy. Pour into glasses, sprinkle with dash of cinnamon and serve.

Recipe courtesy: Sarah Bakes Gluten Free

One thought on “carrot cake smoothie

Let us know what you think

Your email address will not be published. Required fields are marked *

Recipe Rating