Carrot Cake Smoothie
Intro & Description
It’s creamy, satisfying, and reminiscent of a favourite dessert - Carrot Cake! This naturally sweet, plant-based treat has the spicy, carrot goodness of traditional carrot cake. But of course, made with fresh and healthy ingredients you can feel good about enjoying for breakfast, lunch, dinner, or even dessert.
Carrot cake in a glass? You got it!
Recipe
Serves: 2
Ingredients:
250ml BWG Carrot Punch
1 Cup frozen cauliflower or zucchini
½ Cup frozen mango/pineapple chunks
2 Tablespoons flaxseed meal
2 Tablespoons coconut flakes
1 Teaspoon cinnamon
1/4 Teaspoon nutmeg
1 Cup milk of choice
1/2 - 1 Full banana (preferably frozen)
Preparation:
Add all ingredients to a high-powered blender in the order listed.
Blend on low for 1 minute, then turn to high for another minute, or until completely smooth.
Pour into glasses.
Garnish with shredded carrots, coconut flakes and / or a sprinkle of cinnamon, and serve.
Enjoy!
Recipe Notes
Add some dates for extra bits of sweetness in every sip.
Use shredded coconut if you are unable to find coconut flakes.
Add 1 Scoop of vegan vanilla protein powder for a protein boost.
Using a frozen banana will ensure a thick and creamy smoothie.
Use any milk of your choice. Coconut milk work really well with this recipe.
Pin it on Pinterest
More like this
Think of a Thai curry, with carrots and coconut on a cold winters evening. Now imagine having those flavours in a delicious, easy to make drink!