I had this recipe ready for you guys earlier this week, but decided it was probably a bad idea to post it on April Fool’s day. Then you’d be all like “Oh, it’s not actually a carrot cake smoothie, its cake…right?” I’m sorry. It’s really a smoothie, no jokes here. There is no cake.
But, also not a joke: this smoothie is really good! And it’s good for you! And, if you’re gonna be filling your Easter keister up with a ton of ham, potatoes, deviled eggs, Cadbury cream eggs, homemade ricotta, coconut cakes, lemon pies, and other pastel-inspired goodies (like I will), then a pre-feast smoothie might be in order.
This smoothie has all the makings of a good carrot cake, minus the cream cheese frosting, butter, eggs, and cake parts. Carrots, coconut, nuts, and spices get all whirled up in your blender with other good and creamy things like coconut milk, bananas, and dates. It’s almost a carrot cake shake, rather than smoothie.
If you’re feeling really festive, you can top it all off with toasted coconut and chopped nuts. And also… that remaining coconut milk? Go ahead and whip that into a smooth and fluffy whipped cream. It’s really like the icing on the cake…or the smoothie shake, if ya know what I’m sayin’.
Carrot Cake Smoothies
Serves 2
5 medium-large carrots, peeled and roughly chopped
1/4 cup unsweetened shredded coconut
1/2 cup coconut milk (if you're using remaining for whipped cream, be sure to use a full fat version)
2 large dates, pitted
1/2 large banana
1/4 cup almonds or other nuts
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of fresh nutmeg and ground cloves
2 cups of ice
Toppings:
Toasted coconut
Chopped nuts
Place everything except ice and toppings in blender, and blend until smooth. Add ice, and blend until smooth. Pour into smoothie glasses or jars, and serve with toppings.
