The idea of carrot cake for breakfast really excites me.
But, alas, I do not have a slice of cake readily available.
And alas, in my thirties, my metabolism does not allow me to eat cake for breakfast every day. (Maybe one or two days a week, but not every day.)
So today, on a Monday, I’m making this healthy, vegan, gluten-free, so good it makes me not crave dessert for breakfast smoothie. A bright, nutritious Carrot Cake Smoothie.
Okay, so technically, this still tastes like dessert for breakfast. In fact, it’s like carrot cake in liquid form. But way less sweet. The color and consistency reminds me of creamy pumpkin pie. And even though it tastes rich and indulgent, it’s actually really ridiculously healthy.
Vanilla almond milk, frozen banana (the secret to making thick, milkshake-like smoothies), a cuppa carrots, buttery pecans, a pinch of cinnamon, ground flaxseed (for omega-3s and some texture), topped with a generous sprinkle of sweet toasted coconut flakes. So nutritious, so delicious.
I’m not sure if carrot cake traditionally has coconut? The ones I love are moist and tender, slathered with a thick cream cheese frosting. And studded with raisins and coconut flakes. (Note to self: make carrot cake soon.)
My work wife Jae was the one who inspired this recipe. For those of you who have little girls (or are buying gifts for the dashing little ladies in your life), Jae has a fashion line called So Jaded – filled with chic and sophisticated pieces for girls 2-10 years old, that I kinda wish came in my size. Check out the So Jaded Collection when you can!
But back to this smoothie. This velvety smooth, treat-like Carrot Cake Smoothie that’s actually Very Good For You. Worthy of capitalizing the first letter of each word. Worthy of starting your day with. Worthy of bypassing cake cravings.
Healthy Carrot Cake Smoothie
8 oz vanilla almond milk
1 frozen banana
1 cup chopped carrots
1 tablespoon pecans
1 tablespoon ground flax seed
1/8 teaspoon cinnamon
1 tablespoon toasted coconut flakes, for garnish
- Combine all ingredients (except toasted coconut flakes) in a blender and blend well.
- Garnish with toasted coconut and serve immediately.
Optional: add 1/8 teaspoon nutmeg (it'll taste a little like pumpkin pie)