Early in my smoothie making days, my three chicklets requested a carrot cake shake. Given how much I love all things carrot, I was more than happy to take-on the challenge! We still do variations of this blend on a regular basis — I change up the liquid, the nuts, and the spices, but it’s always a hit!
Carrots are rich in fibre, minerals, and vitamins including A, C and K, as well as beta-carotene and other disease-fighting phytonutrients. Studies suggest that carrot consumption can help improve vision, reduce the signs of aging, ward off cancer, stroke and heart disease, and protect the skin from sun damage.
For 2 servings, blend together until smooth:
1 to 2 cups unsweetened almond or other nondairy milk, adjusted to desired consistency*
1 1/2 cups raw grated carrot
1 frozen banana
1/4 cup shelled gluten-free hemp hearts (here) or 2 Tbsp Nuzest Clean Lean vanilla or natural protein powder
1/4 cup raw walnuts or pecans (optional; pre-soaked if needed for better digestion)
3 to 4 pitted Medjool dates
1/2 tsp pure vanilla extract
1/4 tsp ground Ceylon cinnamon
pinch of ground nutmeg
optional toppings: chopped nuts or nut butter, a drizzle of coconut milk, and a sprinkle of cinnamon or nutmeg, or toppings of choice
*Note: I often use part homemade almond milk (made with my Almond Cow) and part full-fat coconut milk for extra creaminess.
This recipe was originally published Aug 9, 2017. It was updated July 14, 2019.