Carrot Cake Smoothie
Sometimes you’re craving something sweet but don’t want all those empty calories. That’s where sweet treats like this Carrot Cake Smoothie can help satisfy the craving for something sweet without all the baggage. With the rich flavors of carrot cake and a pretty orange hue, this smoothie manages to be indulgent but also satiate hunger with nutritious, fiber-rich heavy-hitters like carrots, oats and pecans.
A couple of notes: I always recommend freezing peeled bananas for smoothies. It makes the smoothie creamier and richer, but if you don’t have frozen bananas, a regular one is fine. Greek-style non-dairy yogurt is recommended because it will make your smoothie thicker but regular non-dairy yogurt is fine here, too. Last, this is easy to get smooth with a high-speed blender, but if you don’t have one, I recommend grating the carrots to get them small enough to disintegrate in the blender.
1½ cups unsweetened non-dairy milk (I used oat)
¼ cup plain non-dairy yogurt, Greek style or regular
1 - 2 pitted dates or tablespoons pure maple syrup
1 cup carrot, peeled and sliced
½ cup frozen pineapple
1 frozen banana, sliced
2 tablespoons quick-cooking oats
2 tablespoons toasted pecans
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon cardamom
Pinch of ground ginger
½ cup ice
Add to your blender in this order – adding liquids first, after that, it’s not as important the order – and blend until smooth.
Sometimes you’re craving something sweet but don’t want all those empty calories. That’s where sweet treats like this Carrot Cake Smoothie can help satisfy the craving for something sweet without all the baggage. With the rich flavors of carrot cake and a pretty orange hue, this smoothie manages to be indulgent but also satiate hunger with nutritious, fiber-rich heavy-hitters like carrots, oats and pecans.
A couple of notes: I always recommend freezing peeled bananas for smoothies. It makes the smoothie creamier and richer, but if you don’t have frozen bananas, a regular one is fine. Greek-style non-dairy yogurt is recommended because it will make your smoothie thicker but regular non-dairy yogurt is fine here, too. Last, this is easy to get smooth with a high-speed blender, but if you don’t have one, I recommend grating the carrots to get them small enough to disintegrate in the blender.
1½ cups unsweetened non-dairy milk (I used oat)
¼ cup plain non-dairy yogurt, Greek style or regular
1 - 2 pitted dates or tablespoons pure maple syrup
1 cup carrot, peeled and sliced
½ cup frozen pineapple
1 frozen banana, sliced
2 tablespoons quick-cooking oats
2 tablespoons toasted pecans
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon cardamom
Pinch of ground ginger
½ cup ice
Add to your blender in this order – adding liquids first, after that, it’s not as important the order – and blend until smooth.
Vegan, Recipe, Smoothie, Beverage, Carrot, Pecan, Pineapple, Yogurt, Dates, Cinnamon, Nutmeg