Carrot Cake Smoothie
A creamy and nutritious smoothie that transforms the flavors of carrot cake into a quick breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup raw carrots, chopped
- 1 banana
- 1/2 cup pineapple, diced
- 1 cup coconut milk
- 1/2 cup Greek yogurt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon honey or maple syrup (optional)
- Ice (optional)
Instructions
- Start by chopping the raw carrots into manageable chunks.
- Toss those chopped carrots right into the blender.
- Add the banana, pineapple, and Greek yogurt.
- Pour in the coconut milk.
- Sprinkle in the cinnamon and nutmeg.
- Drizzle in your honey or maple syrup, if desired.
- Secure the lid on your blender and blend on high for about 30 seconds.
- If you’d like to cool it down further, add in a handful of ice and blend again.
- Grab a spoon and do a taste test; adjust the sweetness and spices as needed.
Notes
Feel free to substitute Greek yogurt with dairy-free yogurt for a vegan option. Adjust sweetness according to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg
Keywords: carrot cake, smoothie, healthy breakfast, quick snack, vegan option