CARROT CAKE SMOOTHIE

Early in my smoothie making days, my three chicklets requested a carrot cake shake.  Given how much I love all things carrot, I was more than happy to take-on the challenge! We still do variations of this blend on a regular basis — I change up the liquid, the nuts, and the spices, but it’s always a hit!

Carrots are rich in fibre, minerals, and vitamins including A, C and K, as well as beta-carotene and other disease-fighting phytonutrients. Studies suggest that carrot consumption can improve vision, reduce the signs of aging, and help ward off cancer, stroke, heart disease, and cognitive decline.

For 2 servings, blend together until smooth:

• 1 to 2 cups unsweetened almond or other nondairy milk, adjusted to desired consistency*

• 1 1/2 cups raw grated carrot

• 1 frozen banana

• 1/4 cup shelled gluten-free hemp hearts (here) or 2 Tbsp Nuzest Clean Lean Smooth Vanilla or Just Natural protein powder

• 1/4 cup raw walnuts or pecans or 2 Tbsp nut butter of choice (optional)

• 3 to 4 pitted Medjool dates

• 1/2 tsp pure vanilla extract

• 1/4 tsp ground cinnamon

• pinch of ground nutmeg (optional)

• optional toppings: chopped nuts or nut butter, a drizzle of coconut milk, and a sprinkle of cinnamon or nutmeg, or toppings of choice

*Note: I often use part homemade almond milk (made with my Almond Cow) and part full-fat coconut milk for extra creaminess.

This recipe was originally published Aug 9, 2017. It was updated July 14, 2019.