Description
Carrot Cake Smoothie – a yummy breakfast treat or snack that is perfect for Spring! Made with real ingredients in less than 10 minutes!
Ingredients
Scale
- 1 large banana, frozen
- 2 tablespoons unsweetened almond milk, more if desired
- 5oz plain, dairy-free yogurt
- 1–2 carrots, chopped (about 1/2 – 3/4 cup)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 tablespoon maple syrup
- 1 teaspoon molasses
- (optional) handful of ice cubes
- toppings: coconut flakes and chopped walnuts (optional)
Instructions
- Combine ingredients into a high-speed blender.
- Blend on high until consistency is smooth, stopping to scrape down the sides when needed.
- Taste and add additional almond milk (1 tablespoon at at time) to thin it out, add additional maple syrup (1 tablespoon at at time) to sweeten and add handful of ice cubes to thicken.
- Serve and enjoy!
Notes
- Collagen: I have also added collagen to this smoothie and it is really good! You could also adding a protein powder if you wanted!
- Dates: You can also skip the molasses and use a date to help sweeten this too – I would recommend letting your date sit in some hot water for a while before using it so it breaks down more easily in the blender, otherwise you might end up with little date chunks in your smoothie.
- Toppings: You can make this even more decadent if you want my topping with a whipped almond milk!
- Plain Dairy-Free Yogurt: I used the Silk plain almond milk variety to make this smoothie! I was excited to find a “plain” dairy-free yogurt and it worked perfectly!
Nutrition
- Serving Size: 1 smoothie
- Calories: 339
- Sugar: 44.7 g
- Sodium: 169.2 mg
- Fat: 1.8 g
- Carbohydrates: 68.5 g
- Protein: 17.4 g
- Cholesterol: 7.1 mg