It's the latest day of #AKSmoothieWeek! I trust you folks have appreciated the entirety of the plans and discovered something new to attempt. The present smoothie is about my affection for carrot cake!
On the off chance that there's one cake that I could eat again and again, it would be carrot cake. What's more, insight, clue: in the event that you haven't made my layered grain free carrot cake yet, you completely need to put it on your must heat list ASAP!
Notwithstanding, on the off chance that you happen to be in the mind-set for something a little lighter and progressively nutritious, I profoundly recommend this delectable rich carrot cake smoothie that poses a flavor like a cut of cake.
- 1 large raw carrot, sliced (or shred if you don’t have a high-powered blender such as a Vitamix)
- 1 frozen medium ripe banana
- ½ cup frozen pineapple chunks
- ¾ cup light coconut milk, plus more if necessary (use any milk you'd like)
- ¼ cup plain greek yogurt
- 1/4 cup gluten free oats
- 1 tablespoon pecan butter or almond butter
- 1 teaspoon vanilla extract
- ½ tsp ground cinnamon
- Pinch of nutmeg
- In a large high-powered blender, add in all ingredients and blend on high for 1-2 minutes or until all ingredients are well combined. If necessary, add in more almond milk to thin the smoothie. Makes 1 smoothie.
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