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!
Ingredients:
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)
Steps:
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!