Carrot Cake Smoothie
Carrots cake is delicious, but don’t be fooled – carrots don’t make it healty. Traditional carrot cakes are loaded with processed sugars, refined flours and plenty of oil. Thankfully this Carrot Cake Smoothie recipe has all the flavors of a beloved carrot cake, without all the unnecessary fats and sugars. It makes for a delicious midday snack, or even a quick morning meal on-the-go. Carrot “cake” for breakfast? If it’s this smoothie, count us in.
This shake packs a punch of flavor, thanks to the fresh carrots, naturally sweet pineapple, walnuts, and cinnamon. Vanilla Shakeology makes it extra creamy, and adds a delectable vanilla flavor that is a healthy alternative to the super sugary cream cheese frosting that is slathered on top of most carrot cakes.
For this carrot cake smoothie recipe you can use canned in juice, or substitute fresh or frozen pineapple chunks. Alternatively, you could swap in a different type of fruit for the natural sweetness. Mango, apple or pear would all work well. Instead of walnuts, you could use any other type of nut (such as almonds or pecans) – or feel free to leave them out altogether. Since the base of this shake is dairy-free almond milk, substituting Vegan Vanilla Shakeology would keep this drink completely vegan.
- 1 cup unsweetened almond milk
- 1 cup ice
- 1 scoop Vanilla Shakeology
- 1 medium carrot cut into chunks
- ½ cup crushed pineapple in juice
- 2 Tbsp. chopped raw walnuts
- ½ tsp. ground cinnamon
Place almond milk, ice, Shakeology, carrot, pineapple, walnuts, and cinnamon in blender; cover. Blend until smooth.
The Nutrition Facts box below provides estimated nutritional information for this recipe.