Recipes
Carrot Cake Smoothie
- Lunch
This carrot cake smoothie is the perfect way to bring dessert vibes to breakfast! With a mix of carrot juice, banana, cinnamon, ginger and a hint of vanilla, it captures all the cozy flavors of carrot cake in a glass. Pro tip: Always add your liquids to the blender first before the solid ingredients. This creates a fluid base that helps pull the solid ingredients into the blades, ensuring a smooth and creamy consistency.
Ingredients
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⅔ cup refrigerated unsweetened carrot juice (such as Bolthouse Farms)
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¼ cup whole-milk plain strained (Greek-style) yogurt
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¼ cup plus 2 tablespoons unsweetened coconut milk, well-shaken and stirred, divided
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1 ripe medium banana, sliced and frozen (about 1 cup)
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1 cup ice cubes
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2 tablespoons chopped walnuts, toasted
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2 tablespoons raisins
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1½ teaspoons pure maple syrup
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1 teaspoon grated fresh ginger
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1 teaspoon vanilla extract
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½ teaspoon ground cinnamon
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⅛ teaspoon ground nutmeg
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⅛ teaspoon salt
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