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.
1small head of romaine lettucerinsed and chopped (should be approximately 1 cup)
1 ½cupsunsweetened coconut milk
1 ½cupscarrotpeeled and cut into small chunks (2-3 medium size carrots)
1cuppineapplecut into small cubes
½teaspoonvanilla extract
¼teaspooncinnamon
pinchof nutmeg
1cupice
1tablespoonpecanschopped
1tablespoonunsweetened 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.