Carrot cake smoothie recipe – just like the cake this carrot cake smoothie is tasty but much more nourishing thanks to the anti inflammatory properties.
This carrot cake smoothie is packed with the correct vitamins and minerals to get you started for the day ahead. As always, I got the perfect result I wanted with my vitamix, you may use the tamper to ensure the carrots are completely ground. The prominent feature in this recipe (aside from the carrots) is the coconut milk which tends to be quite filling and tips this drink over the edge, in a positive way mind you – thus categorising it as a meal replacement smoothie.
What I mean by meal replacement is how calorie dense a liquid beverage is to be the equivalent to a hot meal.
If you haven’t already noticed my recipes do not include the total amount of calories and this has to do with the misconception of how calories work and comparing and contrasting various foods in what I consider to be an unfair manner.
I will be writing an article about this in the near future, so you can get a better understanding of my position and what to expect on my website.
Anyway, here is a tip of you when making a smoothie – use frozen fruit where possible because I find that this adds to the texture. I would extend my advice to rendering frozen fruit as an emulsifier; it congeals the texture of the beverage.
PS – ground flaxseeds were incorporated for added omega 3 and ALAPrint
Carrot cake smoothie recipe
Raw, vegan, gluten free friendly
- Prep Time: 5 mins
- Cook Time: 1 min
- Total Time: 6 mins
- Yield: 1
- Category: Drinks
- 3 pitted medjool dates (or 2tbsp of date paste)
- 1 cup of coconut milk
- 1 carrot (wash and chopped)
- 1/2 a frozen banana
- 1tsp of flaxseeds
- 1/4tsp of vanilla powder (or scrape 1 vanilla pod)
- 1/2tsp of cinnamon
- 1/2tsp of nutmeg
- a pinch of cloves
- Add all ingredients to blender and blend into a smooth consistency
Frozen banana is recommended
High speed blender is required to grind carrots smoothly