Carrot Cake Smoothies

Prep Time



Cook Time:





Serves Up To:



Nutrition Information

No nutritional info available at this time



  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 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

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Unsweetened Vanilla Almondmilk Photo

Unsweetened Vanilla Almondmilk

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Shelf Stable Unsweetened Vanilla Almondmilk Photo

Shelf Stable Unsweetened Vanilla Almondmilk

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