Recipe: Carrot Cake Smoothie
Happy Friday! Hope that you are all waking up to a wonderful morning. One of my favorite ways to play around in the kitchen is to create smoothie recipes based on my favorite desserts. Carrot cake is most definitely a fav! We always get Publix carrot cake for family birthday’s in Michael’s family and we LOVE it. Now, this smoothie is more whole-foods based approach to the carrot cake, but the flavor will stun you!
I made this recipe yesterday to test it out before doing my smoothie demo today. It was the kind of smoothie that makes you a little sad when you take the last bite. So delicious and kept me full for 5 hours! That is kind of a record for me and was so nice to be fueled up for such a long time on a smoothie that tastes like dessert.
The key to making smoothies stand out in the taste department is spice. I am an avid lover of adding in lots of spices, superfoods and extracts to give my smoothies lots of depth in flavor. This one has a pretty long ingredient list, but each one brings just a little something necessary to the final product. If you give it a shot, I hope you love it as much as I do!
If you want to see the step by step demo to this smoothie, just hop on instagram and check it out!
Have a fun Friday and will catch up with you all soon.
Love,
BB
Recipe: Carrot Cake Smoothie
Ingredients
- 1 cup of nut milk
- 1 1/2 cups of steamed, then frozen yellow squash coins
- 3/4 cup of raw carrots, cut in 1 inch pieces
- 1 serving of nuzest smooth vanilla protein
- 1 tablespoon ground flax
- 1 tablespoon Lakanto maple sweetener
- 1 tablespoon Base Culture maple almond butter
- 1/4 teaspoon almond extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla bean powder
- pinch of nutmeg
- pinch of ground ginger
- pinch of pink salt
- 4-5 ice cubes
Instructions
- Blend in a high speed blending, using the tamp tool until smooth.
- Pour into a bowl and top with all the things you love! We used toasted coconut flakes in this and they were perfect!
Share Your Thoughts