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Carrot Cake Smoothie

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This carrot cake smoothie is the perfect way to bring dessert vibes to breakfast! With a mix of carrot juice, banana, cinnamon, ginger and a hint of vanilla, it captures all the cozy flavors of carrot cake in a glass. Pro tip: Always add your liquids to the blender first before the solid ingredients. This creates a fluid base that helps pull the solid ingredients into the blades, ensuring a smooth and creamy consistency.

Ingredients:
  • ⅔ cup refrigerated unsweetened carrot juice (such as bolthouse farms)
  • ¼ cup whole-milk plain strained (greek-style) yogurt
  • ¼ cup plus 2 tablespoons unsweetened coconut milk, well-shaken and stirred, divided
  • 1 ripe medium banana, sliced and frozen (about 1 cup)
  • 1 cup ice cubes
  • 2 tablespoons chopped walnuts, toasted
  • 2 tablespoons raisins
  • 1½ teaspoons pure maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon salt
Directions:
  1. In the order listed, add ⅔ cup carrot juice, ¼ cup yogurt, ¼ cup coconut milk, 1 sliced frozen banana, 1 cup ice, 2 tablespoons walnuts, 2 tablespoons raisins, 1½ teaspoons maple syrup, 1 teaspoon ginger, 1 teaspoon vanilla, ½ teaspoon cinnamon, ⅛ teaspoon nutmeg and ⅛ teaspoon salt to a blender. Process until smooth, thick and creamy, about 30 seconds. Divide between 2 glasses; drizzle evenly with the remaining 2 tablespoons coconut milk.
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