Carrot Cake Smoothie
Classic carrot cake ingredients, transformed into a Carrot Cake Smoothie for a filling, nutritious, and delicious breakfast drink!
Servings: 2 servings
Ingredients
- ⅓ cup whole milk
- 2 4-oz. jars pureed carrots (like baby food!)
- 1 cup low-fat vanilla frozen yogurt
- ½ tsp vanilla
- 2 Tbsp brown sugar
- 1 Tbsp granulated sugar
- ½ tsp ground cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp ground nutmeg
- ¼ cup chopped pecans
- ½ cup roughly chopped carrots
- ½ cup ice
Instructions
- Place milk, carrot baby food, frozen yogurt, vanilla, both sugars, and all the spices in a blender (in the order listed). Process until combined.
- Add in the pecans, carrots, and ice. Blend until smooth.
- Pour into glasses and enjoy!
Notes
- This smoothie is sweeter than a typical breakfast smoothie. It's built to taste like dessert. Cut the added sugar by half if you'd prefer something lighter.
- Store-bought carrot puree saves time, but homemade steamed-and-pureed carrots work the same way as long as they're completely smooth with no chunks.
- A too-thick smoothie usually means the frozen yogurt didn't have time to soften. Let it sit out for a few minutes before blending, or add milk a tablespoon at a time.
- For a dairy-free version, use a plant-based milk and dairy-free frozen yogurt. The texture holds up well with either swap.
- Adjust the spice level to taste. If you like a stronger cake flavor, add an extra 1/4 teaspoon of cinnamon.
- For a nut-free version, just leave out the pecans. The smoothie still blends up thick and smooth without them; you'll just miss the bit of crunch.
Nutrition
Serving: 1serving | Calories: 298kcal | Carbohydrates: 37g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 106mg | Potassium: 388mg | Fiber: 3g | Sugar: 33g | Vitamin A: 5765IU | Vitamin C: 3mg | Calcium: 186mg | Iron: 1mg