Crafty Celiac

The onset of spring is a time for celebrating, and what better way to do so than by savoring the delightful flavors of carrot cake? This smoothie recipe, inspired by the beloved dessert, not only offers a rich and comforting taste but also packs a nutritious punch with 15 grams of protein and 7 grams of fiber.

It’s the perfect choice for a wholesome and gratifying snack. Embrace the season of renewal and treat yourself to the goodness of a carrot cake smoothie as nature comes alive and fills the air with the promise of new beginnings.

Carrot Cake Protein Smoothie

This high fiber protein smoothie is packed with flavor.

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Servings: 1

Calories: 250

Ingredients Method Notes

Ingredients

  

• 1 cup unsweetened vanilla almond milk
• 1 teaspoon chia seeds
• 1 scoop Orgain Protein Powder vanilla bean or pumpkin spice
• ⅓ cup frozen pineapple chunks
• 1 medium carrot peeled and chopped
• ½ teaspoon coconut extract
• ½ teaspoon cinnamon
• 3-4 ice cubes
• ½ tablespoon raisins for topping
• unsweetened coconut flakes for topping

Method

 

1. Add almond milk and chia seeds to large blender cup; let sit for several minutes.
2. Add Orgain Protein Powder, frozen pineapple chunks, peeled and chopped carrot, coconut extract, cinnamon, and 3-4 ice cubes to soaking chia seeds.
3. Cover blender cup and shake vigorously until chia seeds are no longer attached to sides.
4. Blend until smooth. Top with raisins and unsweetened coconut flakes before serving.
5. Enjoy!

Notes

Plump raisins by soaking in hot water for 10 minutes before using as smoothie topping.