Carrot Cake Smoothie

carrot cake smoothie


1 carrot (grated or chopped before blending – we grated the carrot)
1 cup frozen pineapple
1 cup vanilla soy milk (we used reduced sugar)
oat milk or any milk can be substituted
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
Sprinkle of ground nutmeg
1 teaspoon maple syrup (dates can be substituted)
2 teaspoon Encala


Add all ingredients to a blender, turn on and mix until the smoothie is the consistency you prefer.

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