Carrot Cake Smoothie with Almond Butter
Smoothies have become a breakfast staple for many people who live life on the go. Strawberries, blueberries, and bananas have been center stage in most peoples daily smoothie recipe. But our Food and Beverage manager, Cody Gallagher, has found a new star player for your smoothie game: carrots. Those tasty little things that you dip in ranch and hummus? Yeah, they’ve got a new (and delicious) purpose.
Carrot. Cake. Smoothie. This vegan, plant-based smoothie has all of the creamy, spiced deliciousness of actual carrot cake but in a light and healthy way.
1 cup shredded carrots
1.5 cup milk or non-dairy alternative
1 frozen banana
2 TBS Ferris Raw Walnuts
1 TBS Ferris Almond Butter
1 TBS maple syrup or 2 Ferris Dates
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
Combine all ingredients in blender, and blend on high until well combined.