Carrot Cake Smoothie
Want carrot cake in a glass? This ice-cold, double-thick, smooth and creamy vegan carrot cake smoothie delivers! It's all the flavor of carrot cake, without having to turn your oven on!
Servings: 2
Calories: 518kcal
Ingredients
For the Smoothie:
- 3 Medium Frozen Bananas (300g)
- 2 Large Carrots (200g) Shredded
- 1 cup Canned Coconut Milk (240ml) Unsweetened
- 2 Tablespoons Maple Syrup
- ¼ teaspoon Cinnamon
- ⅛ teaspoon Nutmeg
For Serving (Optional):
Instructions
- Add the frozen bananas, shredded carrots, coconut milk, maple syrup, cinnamon and nutmeg to the blender jug.
- Blend until smooth and creamy.
- Pour out into two glasses and top with vegan whipped cream and toasted coconut (optional).
Notes
- Whenever you have excess ripe bananas, peel them, break them into quarters and freeze them in a freezer bag so that they're ready for when you want to make smoothies. They need to freeze for at least 12 hours to freeze through and provide the right texture for smoothies.
- Nutritional information is for the smoothie only and excludes toppings.
Nutrition
Serving: 1Serve | Calories: 518kcal | Carbohydrates: 68g | Protein: 5g | Fat: 29g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 71mg | Potassium: 1226mg | Fiber: 9g | Sugar: 41g | Vitamin A: 12142IU | Vitamin C: 23mg | Calcium: 76mg | Iron: 3mg