🥕 Carrot Cake Smoothie

Prep time: 5 minutes | Servings: 1-2

The Base: 1 cup frozen banana chunks (for creaminess)
The Veggie: 1/2 cup finely grated carrots (plus extra for topping)
Liquid: 1 cup unsweetened almond milk (or milk of choice)
Protein/Creaminess: 1/4 cup Greek yogurt or coconut yogurt
The Flavor Profile:
- 1 tbsp almond butter or cashew butter
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- A pinch of ground nutmeg
Sweetener (Optional): 1-2 pitted Medjool dates or 1 tsp maple syrup
Toppings (as seen in image):
- Shredded carrots
- Chopped pecans or walnuts
- Unsweetened shredded coconut

Layer the Blender: Place the liquid (milk) in first to help the blades spin freely. Add the yogurt, nut butter, spices, and carrots.
Add the Frozen Goods: Add the frozen banana chunks and dates.
Blend: Start on a low speed and gradually increase to high. Blend for 45–60 seconds until the mixture is completely smooth and no carrot bits remain.
Adjust Consistency: If it’s too thick, add a splash more milk. If you want it colder/thicker, add a handful of ice and blend again.
Garnish: Pour into glasses and top with a sprinkle of shredded carrots, chopped pecans, and coconut flakes to match your photo.

Grate Finely: If you don’t have a high-speed blender, use the smallest holes on your cheese grater for the carrots to ensure they blend smoothly.
Toast the Toppings: Briefly toasting the pecans and coconut in a dry pan for 2 minutes makes the flavor “pop” much more.
Make it Vegan: Simply ensure you use a plant-based yogurt and maple syrup instead of honey.