Vegan Carrot Cake Smoothie
This vegan carrot cake smoothie tastes like carrot cake but can be enjoyed for breakfast or a yummy snack any time of day. You'll love this creamy blend for a high-protein treat!
Servings: 1
Ingredients
- 1 cup almond milk or plant-based milk of choice 250 ml
- 1 cup frozen pineapple chunks 140 g
- 1 frozen banana 120 g
- 1 cup chopped fresh carrot 100 g, about 1 medium or 2 small carrot
- 1 serving vegan vanilla protein powder 30 g
- 1/2 tsp cinnamon
Instructions
- Add the milk to a high-speed blender then add the rest of the ingredients.
- Start blending on low then slowly increase speed and blend until smooth and creamy. If needed, add up to 1/4 cup additional milk to get it to blend and then reach your desired consistency.
- Pour into a glass and enjoy.
Notes
This is also amazing as a smoothie bowl. To make it, simply decrease the liquid to 1/2 cup and use the tamper of your blender to press the ingredients down, blending on low until you have a thick, ice cream-like consistency.
If you don't have a high-speed blender, finely grate the carrot before adding to your blender.
Nutrition
Serving: 1smoothie | Calories: 289kcal | Carbohydrates: 47g | Protein: 24g | Fat: 3g | Fiber: 10g