Carrot Cake Smoothie

Prep Time

60

Minutes

Cook Time

60

Minutes

Difficulty

Easy

Serves Up To

2

Servings


Nutrition Information

No nutritional info available at this time


Ingredients

  • For the carrots

  • 2 cups fresh carrots, chopped

  • 1 tablespoon olive oil

  • 2 tablespoons honey

  • 1 teaspoon cinnamon

  • For the smoothie

  • 1½ cups Almond Breeze Almondmilk Extra Creamy or Almond Breeze Unsweetened Vanilla Almondmilk

  • 1 cup carrots, frozen

  • 1 cup frozen pineapple

  • ¼ teaspoon fresh ginger

  • 1 date, pitted

  • Pinch of salt (optional)

  • For the “frosting”

  • 2 tablespoons coconut cream

  • 1 teaspoon vanilla

Directions

  1. 1

    Place sliced carrots on a sheet tray. Toss to coat with olive oil, honey, and cinnamon and roast for 40 min at 350F, until tender and caramelized. Transfer onto parchment and freeze until solid. Transfer to a storage bag once frozen, if desired.

  2. 2

    Blend together Almond Breeze Extra Creamy Almondmilk or Almond Breeze Unsweetened Vanilla Almondmilk, frozen honey roasted carrots, frozen pineapple, fresh ginger, a date, and a pinch of salt until smooth.

  3. 3

    Stir together coconut cream and vanilla until smooth and creamy. Pipe onto smoothie and top with granola, if desired.

Made with these products:

Extra Creamy Almondmilk Photo

Extra Creamy Almondmilk

View Product
Unsweetened Vanilla Almondmilk Photo

Unsweetened Vanilla Almondmilk

View Product

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