Carrot Cake Smoothie
This healthy and delicious Carrot Cake Smoothie tastes more like a decadent dessert than a nutritious way to start the day. Hey, I even have this amazing smoothie in the afternoon when I need a pick-me-up. If you need a little more protein, feel free to add your favorite protein powder to power load this delicious smoothie. We use Whey protein at our house, but use what works best for you and your family.
The natural sweetness of the orange and carrots (and yes, you spied a couple of tomatoes in there too) are balanced by a trio of complementary spices, while a spoonful of lite whipped cream serves as the perfect finishing touch. Did I say finishing touch?? I forgot to add the essential oil that makes all the difference. I usually select from my favorite fall trio; ginger, clove or cinnamon. A drop will do ya!
Prep time: 10 minutes
1 c. coconut milk
1 large banana, cut into chunks and frozen
2 large stalks celery, roughly chopped
1 large orange, peeled
4 large carrots, roughly chopped
2 tomatoes rough chopped
¾ t. cinnamon
¾ t. ground allspice
½ t. ground nutmeg
4-6 ice cubes
Ground cinnamon or clove
Finely chopped walnuts
- Chill coconut milk in refrigerator for several hours or overnight. To prepare, remove can from refrigerator without shaking or turning and remove lid. Scoop out the solidified “cream” from the top of the can and transfer to a mixing bowl. Reserve remaining liquid coconut milk to use in smoothie.
- Add the coconut milk and frozen banana to a high-speed blender and blend until smooth, around 30 seconds.
- Add celery, orange, carrots, cinnamon, allspice, nutmeg, and ice cubes. Blend on high-speed until completely combined and creamy, approximately 1-2 minutes. Don’t forget the EO’s!
- Pour into glasses and top with a tsp of lite whipped cream. Garnish with a dash of cinnamon or finely chopped walnuts, if desired, and serve immediately. Enjoy!