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Vegan Carrot Cake Smoothie

If you like all the flavors of carrot cake as much as I do, you're going to love this creamy, dreamy smoothie!

Course Breakfast
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Author Rachel Druckenmiller

Ingredients

  • 1/2 cup carrots peeled and chopped
  • 1/2 zucchini peeled and chopped
  • 2 tablespoons raw cashews
  • 1 Medjool date pit removed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1 pinch nutmeg
  • 1 pinch sea salt
  • 1/4 teaspoon vanilla extract
  • 3/4 cup unsweetened almond milk
  • 1 piece frozen or fresh pineapple Trust me, this makes a difference!
  • 1 frozen banana

Instructions

  1. Add all ingredients through almond milk to the blender and blend until smooth.

  2. Add frozen fruit and blend until creamy. 

Recipe Notes

For some reason, I find that the smoothie turns out a bit creamier when you combine all ingredients besides the frozen fruit FIRST and then add it, but you can totally just blend everything at once. That's just my preference :)