Before today, I never really had an opinion when it came to carrot cake. If it was the only cake at a party or something like that, I’d eat it, but if there were other choices I’d always lean towards them rather than the carrot cake. I don’t know, it just never did anything for me.
But, this week I’ve decided to make a smoothie every day for breakfast to help my digestive system out a bit and try a cool new challenge. I was looking up ideas and I found a picture of a carrot cake smoothie that looked delicious and nutritious. So, I decided to look at a few recipes and get the jist of what flavors really go into carrot cake, and then create a smoothie recipe inspired by carrot cake of my own!
The result made me reconsider my indifference towards carrot cake. I’m not sure if my taste buds have changed since devouring more fresh fruits and veggies in the past few months than I have over the course of my entire life or what, but I went crazy for this smoothie! I’m not usually one for the taste of ginger in sweet things, and I’m not even all that big on carrots for that matter, but this smoothie is damn delicious, and all of you should give her a try!
(This is the picture that inspired me to make this recipe…I forgot to take one of my own creation before I slurped down the whole thing in about a minute and a half)
- 2 medium carrots, roughly chopped
- 1 frozen banana
- 2 dates
- 2 tbsp. oats
- 1/2 tsp. freshly grated ginger
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 cup almond milk
In a good-quality blender, add the almond milk first (this helps the blender blend at its best!), then add roughly chopped carrots, banana, dates, oats, ginger, nutmeg, and cinnamon. Blend on high for about one minute, or until incorporated and creamy. Serve in a tall glass with a straw and enjoy dessert in a cup for breakfast or any time you feel the urge for a sweet treat but want to keep it healthy!