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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.