Smoothies were by far the biggest game-changer for me when I first started trying to eat healthier — it’s such an easy (and delicious!!) way to get more fruits and vegetables into your diet. As someone who typically rolled her eyes at the word ‘salad,’ I was blown away by how good smoothies that were packed with spinach could be.
I still make green smoothies a few times a week (my favorite is my Tropical Immune-Boosting Smoothie) but every once in a while, I come up with a greens-free concoction that I can’t get enough of. This Carrot Cake Smoothie is my latest and greatest!
Let’s eat more carrots
Despite the lack of greens, this smoothie is still loaded with tons of nutrients yet tastes like a treat. You probably know that carrots are amazing for you — they’re one of the best sources of vitamin A, which is super important for eye health. And this smoothie packs in 300% of the recommended daily amount of vitamin A, so you’re good to go.
Carrots are also full of antioxidants that help defend the immune system, fight cancer and reduce the risk of heart disease.
So needless to say, I’ve been trying to find more tasty ways to eat carrots, and this smoothie is definitely a big winner. I also love them cut into small pieces and roasted in just olive oil, salt and pepper (a drizzle of honey is also a great idea), and as ribbons in salads — see my Asian Farro Salad.
p.s. Stainless steel straws are key for smoothie enjoyment and eco-friendliness! Make sure you get one that’s wide enough (8 or 10 mm) and a brush for cleaning — the one shown above is the 10 mm from this variety pack.
Carrot Cake Smoothie
Ingredients
- ¾ cup frozen raw carrots, chopped or shredded*
- ½ frozen medium banana (cut the banana into 1-2 inch chunks before freezing)
- 1-2 pitted dates** (or ~1 tsp maple syrup or honey)
- ¼ cup raw walnuts
- ½ tsp pumpkin pie spice (or cinnamon + a dash of nutmeg)
- 1-2 tbsp hemp seeds and/or flaxseed
- 1 cup plain or vanilla unsweetened non-dairy milk
- ¼ tsp vanilla extract
- 1 tbsp vanilla protein powder - optional
- ½ inch piece of fresh organic ginger, peeled & chopped (~1 tsp) - optional
- ½ tsp ground turmeric - optional
Instructions
- Add all ingredients to a blender and blend on high until smooth. Taste and add another date/more maple if needed. To make it thicker, add another chunk of frozen banana.
Notes
If you try this recipe, please leave a comment and rating below!
Nick
I’m gonna try this
Siobhan
You’ll love it!! Report back please 🙂
Cax
I can’t wait to try this!! I never knew you could freeze carrots!
Siobhan
Yes! Such a good way to use them up. Let me know when you try it!!