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Carrot Cake Smoothie
Carrot Cake Smoothie
0 Reviews
From: EatingWell.com, June 2016
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.
- By: Breana Killeen EatingWell Test Kitchen Manager
Ingredients 1 serving
for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
- 1 cup chopped carrot
- ¾ cup unsweetened coconut milk beverage
- ½ cup chopped apple
- ½ cup frozen pineapple chunks
- ¼ cup old-fashioned oats
- 1 pitted date
- 1 teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
- 2-4 ice cubes
- 1 tablespoon unsweetened flaked coconut, toasted (optional)
Preparation
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Ready In
- 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.
- 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: 4½
- Exchanges: 1 starch, 2½ vegetable, 2½ fruit, ½ fat
