Carrot Cake Smoothie Recipe
This Vegan and Banana Free Carrot Cake Smoothie has all the usual ingredients that you would have in a carrot cake. Plus, to make it more nutritious I added a cup of romaine lettuce. Sweetened with natural sweeteners, like unsweetened raisins, pineapple and carrots, it is refreshing summer smoothie you ought to try.
Servings: 2 servings
Ingredients
- ¼ cup of unsweetened raisins
- ½ cup boiling hot water
- 1 small head of romaine lettuce rinsed and chopped (should be approximately 1 cup)
- 1 ½ cups unsweetened coconut milk
- 1 ½ cups carrot peeled and cut into small chunks (2-3 medium size carrots)
- 1 cup pineapple cut into small cubes
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- pinch of nutmeg
- 1 cup ice
- 1 tablespoon pecans chopped
- 1 tablespoon unsweetened coconut flakes
Instructions
- Place raisins in a small cup and pour boiling hot water over it. Let it sit on the kitchen counter until raisins plump up a bit, 10-15 minutes. Drain and set aside to cool while you are prepping the rest of the ingredients.
- Place the rest of the ingredients in a blender, add the raisins, and blend in high speed until smooth.
- Garnish with pecans and coconut flakes on top.
- Serve immediately.
Notes
This recipe yields a thicker-than-usual smoothie, which also makes it a good candidate for a smoothie bowl. However, if you prefer a thinner smoothie, feel free to add in more coconut milk.
This smoothie makes 2 large servings or 4 small servings. The nutrition values listed are for 2 servings.
Nutrition
Serving: 2g | Calories: 605kcal | Carbohydrates: 46g | Protein: 7g | Fat: 49g | Saturated Fat: 40g | Sodium: 110mg | Potassium: 1075mg | Fiber: 10g | Sugar: 19g | Vitamin A: 17305IU | Vitamin C: 52mg | Calcium: 76mg | Iron: 4mg
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