Carrot Cake Shake

The old me would tell you that carrot cake is just a vehicle for cream cheese frosting.

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The reformed me would tell you that you can make a carrot cake shake and not miss the frosting (Ok…we miss it a little).

I get very bored with protein shakes that have the same 3 ingredients. I’m also always looking for ways to sneak extra fruits and veggies into meals, so this works perfectly. I am using two fruits here that have a higher glycemic index, but there is a healthy portion of fat in the shake to help balance that out. There are no added sweeteners like honey/maple syrup/etc, and the coconut I used is unsweetened. It is absolutely delicious; I am not pulling your leg. Be sure to blend it really well to chop up all of the figs and nuts.

Carrot Cake Shake

  • 1 scoop vegan vanilla protein powder

  • 1/2 grated carrot

  • 2 dried figs

  • 1 frozen banana

  • 1 1/2 cups almond or coconut milk

  • 2 tbs. shredded unsweetened coconut

  • 1 tsp. vanilla extract

  • 1 drop Young Living Cinnamon Bark Vitality Oil

  • 1 tbs. almond butter

  • Ice cubes.

Stick in a blender and whiirirrrrrr until thoroughly blended. Serve cold. Simple as that!

Mangia!


Samantha Bossalini