Carrot Cake Smoothie

We built garden beds last fall during our backyard renovation. We immediately planted seeds and started growing some herbs, veggies and flowers. I wanted to start with something easy as far as veggies were concerned because them before. I started with carrots and they were a huge success. They were incredibly easy to grow so I have been eating carrots for the last 2 months. This week I was fed up. Literally, fed up. I could not eat another carrot, so I just juiced them all and used it for this Carrot Cake Smoothie.

I really wanted to make a carrot cake but since I have a new baby, I just don’t have the time to bake a cake. I should also be focused on eating healthy food, not junk food. However, that craving just wouldn’t go away so I decided to make a smoothie that just tasted like carrot cake. I juiced all of the carrots and combined it with frozen bananas, milk and spices.

Bananas are so good and good for you. I always keep sliced bananas in the freezer so they are handy when I want a smoothie.

If you don’t have a juicer, then you can always buy carrot juice. I know Trader Joe’s carries it.

This recipe is apart of my AIP breakfast Ideas post. It's packed full with other smoothies and fantastic breakfast ideas for those on the AIP/Paleo diet.

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5 from 1 vote

Carrot Cake Smoothie

This drink has all the flavors of carrot cake but in a healthy smoothie. It’s a piece of cake! This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), paleo and vegan diets.

Prep Time5 minutes mins

Cook Time5 minutes mins

Total Time10 minutes mins

Course: Smoothie

Cuisine: American

Servings: 1

Calories: 529kcal

Author: Beth Chen

Ingredients

• ▢ 1 cup Carrot Juice
• ▢ 1/2 cup Coconut Milk
• ▢ 2 Bananas frozen
• ▢ 1/4 teaspoon Ground Cinnamon
• ▢ 1/8 teaspoon Ground Cloves

Instructions

• Place all the ingredients into a high-speed blender and blend until smooth.
• Pour into glass and then serve.

Nutrition

Serving: 2cups | Calories: 529kcal | Carbohydrates: 80g | Protein: 7g | Fat: 25g | Saturated Fat: 22g | Sodium: 174mg | Potassium: 1783mg | Fiber: 8g | Sugar: 38g | Vitamin A: 45284IU | Vitamin C: 42mg | Calcium: 89mg | Iron: 5mg

If you make this recipe, be sure to snap a photo and hashtag it #FOODFASHIONANDFUN. I’d love to see what you make!