Since fall is here, I wanted to share this decadent carrot cake smoothie because fall reminds me of carrot cake. Is that weird?
This carrot cake smoothie is ridiculously simple to make with 6 easy real food ingredients. I can, honestly, tell you that I like this smoothie more than carrot cake itself and, of course, it doesn’t have any of the refined sugars or flours.
Carrots are full of the antioxidant beta-carotene, which turns into vitamin A in our bodies, and helps support eye and mucosal health. I love that. I also love the word mucosal. Don’t you?
Back to carrot cake smoothie: this is also high in potassium from the bananas, and protein + healthy fats from the nut butter. If you’re allergic to nuts, you could substitute the cashew butter for tahini or pumpkin seed butter – no biggie. Coconut milk can be used instead of almond milk.
The date is a great natural sweetener, but you could get away with not using this since it’s naturally pretty sweet already.
In fact, if you don’t want to drink this in a glass, I’d recommend using only about half the liquid and making this into more of a pudding-like smoothie bowl that you could eat with a spoon. Top with a little shredded coconut or crushed nuts and you’ve got an awesome and healthy dessert!
- 2 medium carrots (washed and chopped or grated)
- 1 banana (fresh or frozen)
- ½ cup almond milk (more if you like it thinner, less for smoothie bowl)
- 1 tbsp cashew butter
- ½ tsp cinnamon
- ½ medjool date
- Add all ingredients into a high-speed blender and puree until smoothie!
Who says you can’t have your cake and…drink it too?