The flavors of carrot cake morph into a healthy vegan smoothie. Carrots, ginger, coconut, cinnamon, and pineapple all come together to make a fast and delicious breakfast.
Author: Sabrina Modelle, The Tomato Tart
Recipe type: Breakfast
Cuisine: American, Vegan, Paleo, Healthy
Serves: 1 serving
Ingredients
1 medium carrot, peeled and thinly silced
1.5 cups frozen pineapple
1 cup unsweetened almond milk
2 tablespoons golden raisins
2 tablespoons unsweetened shredded coconut
8 pecan halves (about 2 tablespoons if used chopped)
1 Teaspoon cinnamon
1 Tablespoon Gourmet Garden Lightly Dried Ginger
Instructions
Place all ingredients in a high speed blender and blend until smooth.
I garnished this one with some shredded carrots and a bit of chopped pecan.
Recipe by The Tomato Tart at https://www.thetomatotart.com/recipe/healthy-carrot-cake-smoothie/