Carrot Cake Smoothie
16 ounces
6 min
Spring was the inspiration for this DAIRY-FREE Carrot Cake Smoothie. I just LOVE carrot cake but wanted to create a healthier way to enjoy this beloved dessert. This Carrot Cake Smoothie satisfies my craving and is full of flavors from one of my favorite cakes: carrots, pineapple, cinnamon, vanilla and a hint of dairy-free cream cheese is all packed in this delicious and healthy smoothie. Makes approximately 16 ounces. (Nutrition information is available in recipe card on my blog.)
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Ingredients:
- 1/2 cup frozen pineapple
- 1 small frozen banana
- 1 tbsp plant-based cream cheese
- 1/2 cup SO delicious coconutmilk yogurt alternative
- 1/2 tsp ground cinnamon
- 1/4 tsp vanilla extract
- 1 tbsp raw honey
- 1/2 cup 100% pure carrot juice
- 1/4 cup unsweetened vanilla almond milk
Optional Garnish: shredded coconut, ground nutmeg or cinnamon and a few crunchy large carrot grates.
Add ingredients, in order, to a smoothie cup and blend using smoothie setting.
Alternatively, add all ingredients to a blender and pulse a few times, then blend on high for at least one minute, or until smooth.
Pour into drinking glass and top with optional garnishes, if desired.
Insert paper straw and enjoy your delicious taste of Spring.
CHEERS to carrot cake in a glass!
Carrot Cake Smoothie
Recipe details
- 16 ounces
- Prep time: 5 Minutes Cook time: 1 Minutes Total time: 6 min
Show Nutrition Info
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