Carrot Cake Smoothie Recipe (dairy-free)
Carrot Cake Smoothie - a yummy breakfast treat or snack that is perfect for Spring! Made with real ingredients in less than 10 minutes!
Ingredients
- 1 large banana frozen
- 2 tablespoons unsweetened almond milk more if desired
- 5 oz 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 dairy free whipped cream!
- Plain Dairy-Free Yogurt: I used the Silk plain almond milk to make this smoothie! I was excited to find a “plain” dairy-free yogurt and it worked perfectly!
Did you make this recipe?Tag @thewoodenskillet on Instagram!
