Carrot Cake Smoothie || Gracefult Kitchen

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Carrot Cake Smoothie

Lunch

This carrot cake smoothie is the perfect way to bring dessert vibes to breakfast! With a mix of carrot juice, banana, cinnamon, ginger and a hint of vanilla, it captures all the cozy flavors of carrot cake in a glass. Pro tip: Always add your liquids to the blender first before the solid ingredients. This creates a fluid base that helps pull the solid ingredients into the blades, ensuring a smooth and creamy consistency.

Ingredients

⅔ cup refrigerated unsweetened carrot juice (such as Bolthouse Farms)
¼ cup whole-milk plain strained (Greek-style) yogurt
¼ cup plus 2 tablespoons unsweetened coconut milk, well-shaken and stirred, divided
1 ripe medium banana, sliced and frozen (about 1 cup)
1 cup ice cubes
2 tablespoons chopped walnuts, toasted
2 tablespoons raisins
1½ teaspoons pure maple syrup
1 teaspoon grated fresh ginger
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon salt

Description

In the order listed, add ⅔ cup carrot juice, ¼ cup yogurt, ¼ cup coconut milk, 1 sliced frozen banana, 1 cup ice, 2 tablespoons walnuts, 2 tablespoons raisins, 1½ teaspoons maple syrup, 1 teaspoon ginger, 1 teaspoon vanilla, ½ teaspoon cinnamon, ⅛ teaspoon nutmeg and ⅛ teaspoon salt to a blender. Process until smooth, thick and creamy, about 30 seconds. Divide between 2 glasses; drizzle evenly with the remaining 2 tablespoons coconut milk.