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–+ servings
Carrot Cake Smoothie

Creamy Carrot Cake Smoothie for a Healthy Sweet Start

This Carrot Cake Smoothie is a delicious blend of rich flavors and healthy ingredients, perfect for breakfast or as a post-workout snack.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 cups
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 large raw carrot Provides natural sweetness and fiber; substitute with cooked or pre-shredded carrots if necessary.
  • 1 medium frozen ripe banana Adds creaminess and slight sweetness; use unsweetened applesauce or another frozen fruit if avoiding bananas.
  • 1 cup frozen pineapple chunks Contributes a tropical flavor and natural sweetness; substitute with mango or omit for a lower sugar version.
  • 1 cup light coconut milk For creaminess and richness; substitute with almond milk or another milk of choice for a lighter option.
  • 1/2 cup plain Greek yogurt Provides protein and creaminess; for a dairy-free option, choose coconut yogurt or plant-based yogurt.
  • 1/2 cup gluten-free oats Adds texture and fiber; they can be omitted for a low-carb version.
For Flavor Enhancement
  • 2 tablespoons pecan butter or almond butter Adds healthy fats and flavor; any nut or seed butter can be used as a substitute.
  • 1 teaspoon vanilla extract Enhances overall flavor; use fresh vanilla beans or omit if unavailable.
  • 1 teaspoon ground cinnamon Adds warm spice notes; substitute with pumpkin pie spice or omit if desired.
  • pinch nutmeg Provides a subtle depth of flavor; can be excluded based on preference.

Equipment

  • blender

Method
 

Step-by-Step Instructions for Carrot Cake Smoothie
  1. Start by slicing or shredding the large raw carrot to ensure easy blending. Measure out your frozen banana and frozen pineapple chunks, and gather the light coconut milk, plain Greek yogurt, and gluten-free oats.
  2. In a high-powered blender, add the prepared carrot, frozen banana, and frozen pineapple. Pour in the light coconut milk and scoop out the Greek yogurt, followed by the gluten-free oats.
  3. Incorporate the nut butter of your choice, vanilla extract, ground cinnamon, and a pinch of nutmeg.
  4. Secure the blender lid tightly and blend on high for 1-2 minutes until all ingredients are thoroughly combined, achieving a smooth, creamy consistency.
  5. If the smoothie is too thick for your liking, gradually add more coconut milk until you achieve the desired consistency. Pour the Carrot Cake Smoothie into your favorite glass.
  6. Serve the smoothie immediately or store it in an airtight container for up to 24 hours.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 100mgPotassium: 500mgFiber: 5gSugar: 20gVitamin A: 3000IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

For a nut-free option, swap out nut butter for tahini or sunflower seed butter.

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