Carrot Cake Smoothie
This carrot cake smoothie is creamy, naturally sweet, and packed with anti-inflammatory ingredients like turmeric, ginger, and cinnamon. A quick, healthy smoothie recipe for breakfast or snacks.
Servings: 2 servings
Calories: 264kcal
Ingredients
- 1 cup sliced carrots cooked or raw (see notes)
- 1 cup cubed fresh pineapple or frozen
- 1/2 cup coconut milk
- 1/2 cup pineapple juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon ground ginger
- 1 cup ice optional
- maple syrup optional, to taste
- 2 teaspoons shredded coconut
- 2 teaspoons chopped pecans
- protein powder optional
Instructions
- Slice carrots, the cook (if desired) in a silicon microwave steamer basket for about 3 minutes.
- Place the carrots, pineapple, coconut milk, pineapple juice, spices and ice in a high-speed blender and blend until smooth. Taste, and add sweetener and protein powder if desired.
- Pour in to two glasses, then sprinkle coconut and pecans on top for garnish.
Notes
CARROTS: I experimented with both raw and cooked carrots, and preferred the cooked which gave the smoothie a creamier texture, although the raw carrots worked well too. To cook carrots, steam or pop in to the microwave for ~3 minutes.
PINEAPPLE: Fresh pineapple provides bromelain, a natural anti-inflammatory, but you can use canned or frozen pineapple too.
OPTIONAL: Add maple syrup for a sweeter smoothie. Add your favorite protein powder if desired.
Nutrition
Serving: 1serving | Calories: 264kcal | Carbohydrates: 29g | Protein: 3g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 72mg | Potassium: 538mg | Fiber: 4g | Sugar: 19g | Vitamin A: 10746IU | Vitamin C: 50mg | Calcium: 60mg | Iron: 3mg