Carrot Cake Smoothie
We were recently challenged by a reader to try making a carrot cake smoothie, so we took on the task and created this 5-minute, 7-ingredient recipe!
It reminds everyone of their favourite springtime delicacy, carrot cake, and is creamy and delightful! Allow us to demonstrate the preparation of this naturally delicious, plant-based delicacy.
Frozen banana and carrots serve as the base of this smoothie. Banana provides creaminess and sweetness, while carrot provides an orange hue and carrot cake flavor.
Ingredients
- Date is (optionally) added for extra bits of sweetness in every bite.
- One large, ripe banana, frozen (one banana makes about ¼ cup)
- One tiny carrot, diced (one tiny carrot makes about half a cup)
- One pitted date (optional; soak in warm water for ten to fifteen minutes if dry), then drain
- 1/4 tsp of cinnamon powder
- 1/8 tsp vanilla powder or 1/2 tsp vanilla essence
- 1/4 tsp ground ginger or 1 tsp fresh grated or minced ginger
- One generous teaspoon of ground nutmeg
- Half to one cup of dairy-free milk (use more for a thinner smoothie, less for a thicker one; cashew, coconut, or almond milk are our favourites)
- One scoop of vanilla or plain protein powder (optional; increase protein if desired)
Directions
- In a high-speed blender, add the banana, carrot, date (optional), cinnamon, vanilla, ground ginger, nutmeg, dairy-free milk (beginning with a smaller amount), and protein powder (optional). Blend until smooth and creamy. If additional dairy-free milk is required to thin or promote blending, add it.
- If necessary, add extra cinnamon for warmth, ginger for a blast of spice, or dates for sweetness after tasting and adjusting the flavour.
- Serve alone or top with hemp seeds, walnuts, shredded coconut, or carrot shreds (optional). Fresh is ideal. Will freeze for up to one month; defrost before using.