Carrot Cake Smoothie

Carrot Cake Smoothie

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From the EatingWell Kitchen

Have your cake and eat it too-this smoothie recipe is bursting with flavor, including everything from pineapple to pumpkin pie spice to vanilla. A healthy and delicious treat for any time of day.

Ingredients 1 serving

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  • 1 cup chopped carrot
  • ½ cup chopped apple
  • 1 teaspoon vanilla extract
  • ¼ teaspoon pumpkin pie spice
  • ¾ cup unsweetened coconut milk beverage
  • ½ cup frozen pineapple chunks
  • ¼ cup old-fashioned oats
  • 1 pitted date
  • 2-4 ice cubes
  • 1 tablespoon unsweetened flaked coconut, toasted (optional)

Preparation

  • Ready In

  1. Combine carrot, coconut milk beverage, apple, pineapple, oats, date, vanilla, pumpkin pie spice and ice cubes in a blender. Puree until smooth. Top with coconut, if desired.
  • People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 315 calories; 5 g fat(3 g sat); 11 g fiber; 66 g carbohydrates; 5 g protein; 54 mcg folate; 0 cholesterol; 38 g sugars; 0 g added sugars; 21,877 IU vitamin A; 50 mg vitamin C; 152 mg calcium; 2 mg iron; 92 mg sodium; 844 mg potassium
  • Nutrition Bonus: Vitamin A (438% daily value), Vitamin C (83% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 2½ vegetable, 2½ fruit, ½ fat

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