Carrot Cake Protein Shake

All of those traditional carrot cake flavors you know and love, blended into one subtly sweet, perfectly spiced, vegan, gluten free, paleo friendly shake

5 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	399
Fat:	29 g
Carbohydrates:	30 g
Protein:	1 g
Calculated for total recipe.

by EmSwanston

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View other recipes by EmSwanston

Serves: 1

Ingredients

0.333 cup 0.333 cup 0.333 cup Coconut Milk Yogurt
0.5 cup 0.5 cup 0.5 cup Coconut Milk, or milk or choice
0.25 cup 0.25 cup 0.25 cup Baby Carrots, I used frozen but fresh will work.
0.5 whole 0.5 whole 0.5 whole Banana, preferably pre-frozen
0.125 tsp 0.125 tsp 0.125 tsp Cinnamon, ground
1 tsp 1 tsp 1 tsp Vanilla Extract
1 Tbsp 1 Tbsp 1 Tbsp Maple Syrup, Pure
0.5 cup 0.5 cup 0.5 cup Ice Cubes, more or less to reach desired constency
0.5 tsp 0.5 tsp 0.5 tsp Pistachios, raw, roughly chopped for serving - optional
0.5 tsp 0.5 tsp 0.5 tsp Walnuts, Organic, roughly chopped for serving - optional

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place all ingredients (apart from pistachios and walnuts) into a blender and process until smooth and creamy.
Taste and adjust to taste, adding a little more maple syrup, vanilla or cinnamon if you like things on the sweeter side.
To serve, pour into a chilled glass or mason jar and sprinkle with your chopped nuts if using.