Carrot Cake Smoothie

Carrot Cake Smoothie

2 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
thegreatestthing
Recipe by  thegreatestthing

“This started out as a way to hide a carrot in a smoothie, but ended up being more about the carrot with fruit hidden inside! If you'd like to add ice, go ahead. I didn't and it came out fine.”

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Ingredients

Adjust Servings

Original recipe yields 1 serving

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Directions

  1. Pulse carrot and mango together in a blender until roughly chopped. Add peach, soy milk, cinnamon, allspice, and ginger; blend until smooth.

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Reviews (2)

Rate This Recipe
lutzflcat
1

lutzflcat

I knew that the spice amounts would be too much for me (personal preference), so I literally cut them in half, and those flavors still were prominent. Cinnamon, allspice, and ginger are very strong spices, so I'd recommend that you start out modestly and then add more if necessary because once they're in there, you can't take them out. I didn't use any frozen fruit, so I did add ice, I like my smoothies thick. This is one of those "outside-the-box" smoothies, and I like the fact that it's not loaded with additional sweeteners, the fruit takes care of that.

Blender Woman
1

Blender Woman

Whoa, this is a little strange. It was kind of more like carrot cake batter than carrot cake. The spices even turn it that dark batter color. I really liked though how healthy it is with the cinnamon, ginger, carrots, and fruit. I only had frozen fruit, so I had to use an additional 1/2 cup non dairy milk. I used unsweetened vanilla almond milk.

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Nutrition

Amount Per Serving (1 total)

  • Calories
  • 151 cal
  • 8%
  • Fat
  • 1.7 g
  • 3%
  • Carbs
  • 34 g
  • 11%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

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Moist Carrot Cake

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Carrot, Mango, and Herb Smoothie