“This smoothie tastes like cake, like real cake, like a really delicious cake”, those are John’s words. Not mine. That’s what he kept saying “it’s like having cake” when I offered him a sip of my yummy drink. Now let me put his words into context, he’s favorite drink is coke, sugar-loaded coke, so yeah… if he says this smoothie tastes like cake, and asks me to pour him a glass, it means this smoothie is GOOD. Like REALLY REALLY GOOD.
Every recipe requires testing, sometimes I get it right on my fourth, fifth or even sixth attempt. But sometimes -to be honest, not often-, magic happens, and I make the most perfect meal on my first try. Those are my best recipes. And this smoothie is one of them.
It’s SO CREAMY AND SWEET. And like every delicious carrot cake, it has A LOVELY BLEND OF SPICES and a little bit of zing (cause I like my carrot cake with a lemony icing). This smoothie tastes heavenly, but it’s very nourishing at the same time. It has fruits, veggies, full of fiber oats, healthy fats (do you know walnuts are rich in omega 3’s?) and healing spices. Plus, it’s incredibly satisfying.
It’s a really tasty version of your favorite carrot cake, minus the excess calories, the unhealthy fats and the refined flours/sugars. And I promise it does taste like yummy carrot cake. So I guess you can have your cake and eat it too (sorry, I had to do that).
Carrot Cake Smoothie
- 1 big carrot, steamed and frozen*
- ½ big banana, frozen
- 2 Tbsp oats
- 1 Tbsp coconut nectar or maple syrup
- 3 big walnuts
- ½ tsp pure vanilla extract
- ¼ tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ground ginger
- ½ tsp lemon zest
- 1 cup unsweetened almond milk
- Add all ingredients to a high-speed blender and blend until smooth and creamy.