Carrot Cake Breakfast Smoothie

Carrot Cake Breakfast Smoothie

Yes, you can have your cake and eat it too! Notice the bowl? I actually "ate" my smoothie this morning while Taylor chose to drink his. Personal preference here! Regardless of how you choose to enjoy this smoothie you are in for a treat.  It's thick and creamy with the perfect amount of spice. It really hits the spot if you are experiencing a carrot cake craving (which we were!) Carrot cake has always been a favorite of ours and these smoothies did not disappoint. The addition of homemade almond milk was icing on the cake (no pun intended.) Almond milk really is a breeze to make and I've been whipping up batches a couple of times a week for months now and I love it! The only two things you will need are a high speed blender and a nut milk bag (oh yeah, and almonds!) Since fresh almond milk doesn't have a shelf life longer than about 4 days I make just enough for 4 smoothies. On the last day of my current batch I soak more almonds and make more milk. It has worked out so well and I haven't been without fresh almond milk since! Head over here for the method I follow. Alright, enough almond milk talk. We have carrot cake smoothies to discuss. If you are a carrot cake lover then I think you have just found your go-to morning shake. We packed as many good for you ingredients into these shakes so we would avoid mid morning hunger.  Worked like a charm. Imagine carrot cake ice cream (not sure if that even exists) but healthy. Grab a straw/spoon and dig in.

Carrot Cake Breakfast Smoothie

Prep Time: 5 minutes
Cook Time: o minutes
Serves: 2

Ingredients

  • 1 1/2 large ripe bananas
  • 2 cups almond milk (homemade or store bought)
  • 1 cup chopped carrots, (if you don't have a very good blender I suggest boiling your carrots until fork tender so they are easier to blend. If you do this make sure to cool them before making the smoothie)
  • 5 Medjool dates, pitted and soaked in water for 30 minutes (you can also sub 2 TBS pure maple syrup)
  • 2 TBS almond butter
  • 1 TBS chia seeds
  • 1/4 cup old fashioned oats
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • pinch of ground cloves
  • a few ice cubes
Toppings:
  • a few walnuts/pecans for garnish
  • shredded coconut for garnish
  • a small drizzle of pure maple syrup (optional)

Preparation

  1. Place all ingredients (except shredded coconut and nuts) into a high speed blender and whirl away until smooth. Taste test and then top with nuts, coconut, and pure maple syrup if desired.

Notes

Use this recipe as a guide. Adjust measurements and ingredients as necessary.

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