Carrot Cake Smoothie
I've taken my carrot ginger juice a step further, converting the juice into a delicious Carrot Cake Smoothie with staying power. It’s the perfect breakfast beverage when you’re feeling a bit maxed out from holiday foods.
10 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 7 |
| Fat: | 0 g |
| Carbohydrates: | 2 g |
| Protein: | 0 g |
| Calculated per serving. | |
Serves: 2
Serves: 2
Ingredients
- 5 whole 5 whole 5 whole Carrots, juiced
- 1 whole 1 whole 1 whole Orange, juiced
- .5 whole .5 whole .5 whole Ginger Root, juiced
- 1 whole 1 whole 1 whole Banana, frozen
- 2 whole 2 whole 2 whole Dates (Medjool), 1-2 depending on sweetness
- 1 tsp 1 tsp 1 tsp Cinnamon, ground
- 1 bunch 1 bunch 1 bunch Ice cubes, one handful, 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
- Combine everything in a high-speed blender. Blend until completely pureed. Top with coconut whipped cream.
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