Camp Bok Recipes: Carrot Cake Smoothie

Erica SmithBlog Tower Garden, Education, FoodLeave a Comment

Dessert can come with a straw as this recipe combines healthy ingredients to make one of the most delicious flavor combinations – CARROT CAKE!

Smoothies are great for satisfying a sweet tooth and still being a bit healthy. This recipe use coconut milk as the base and adds in tons of fruit and fiber.

Have your cake and eat it too-this smoothie recipe is bursting with flavor, including everything from pineapple and apple to pumpkin pie spice to vanilla. A healthy and delicious treat for any time of day.

Carrots are often grown in the Kitchen Garden during the spring months. The leafy tops provide great color to the garden and can be a great way to introduce kids to the importance of slow food.

Dates are a great way to add natural sweetness and caramel flavors. You can find pitted dates in the produce section. Old fashioned rolled oats add in fiber and some earthiness.

Carrot Cake Smoothie

Breana Lai
Servings 1

Equipment

  • blender

Ingredients
  

  • 1 cup chopped carrot
  • ½ cup chopped apple
  • 1 tsp vanilla extract
  • ¼ tsp pumpkin pie spice
  • ¾ cup unsweetened coconut milk
  • ½ cup frozen pineapple chunks
  • ¼ cup old-fashioned oats
  • 1 pitted date
  • 2-4 large ice cubes
  • 1 tbsp unsweetened flaked coconut, toasted

Instructions
 

  • Combine carrot, coconut milk, apple, pineapple, oats, date, vanilla, pumpkin pie spice and icecubes in a blender. Puree until smooth. Top with coconut, if desired.

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