Carrot cake is one of my favorite spring flavors! This is a super easy and delicious smoothie to make, and of course, the carrots add some veggie nutrients to it!
To make this nut-free, use sunflower seed butter or tahini instead of almond butter, and omit the almond extract. This is a gluten-free and vegan recipe too!
½ cup unsweetened applesauce (I used cinnamon applesauce for more cinnamony taste!)
1 cup shredded carrot
About ½ cup milk - I used unsweetened vanilla flax milk (add more milk to make less thick if you prefer)
2 tbsp almond butter
1 tsp cinnamon
1 tsp vanilla extract
1 tsp almond extract
Dash each of: ginger, nutmeg, allspice, turmeric (optional but makes it more orange and has health benefits)
Blend all ingredients except the carrot until evenly blended.
Add in the carrots and blend until there are small pieces of carrot - this keeps a more carrot-cake texture!
Pour into a glass, sprinkle some shredded coconut on top and enjoy!