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Carrot Cake Smoothie

May 1, 2018 4 Comments

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Carrot Cake Smoothie | Chef Shiv

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.

Carrot Cake Smoothie | Chef Shiv

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.

Carrot Cake Smoothie | Chef Shiv
Carrot Cake Smoothie | Chef Shiv

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

5 from 2 votes
Print Recipe
Prep Time 5 mins
Cook Time 2 mins
Total Time 7 mins
Course Breakfast, Snack
Servings 1

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

*Either use frozen carrots or this is a good way to use up fresh carrots before they go bad - just peel, chop and freeze.
 
**Use two dates for a sweeter smoothie. It helps to soak them in hot water first if you don’t have a high-powered blender.
 
I use Sunwarrior Organic Plant-Based Protein - I like the Warrior Blend and Classic Plus. 

If you try this recipe, please leave a comment and rating below!

Filed Under: Breakfast Tagged With: smoothie, snack, super seeds, vegan

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Reader Interactions

Comments

  1. Nick

    May 12, 2018 at 2:24 pm

    I’m gonna try this

    Reply
    • Siobhan

      May 12, 2018 at 2:28 pm

      You’ll love it!! Report back please 🙂

      Reply
  2. Cax

    May 3, 2018 at 2:44 pm

    I can’t wait to try this!! I never knew you could freeze carrots!

    Reply
    • Siobhan

      May 3, 2018 at 4:30 pm

      Yes! Such a good way to use them up. Let me know when you try it!!

      Reply

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