Carrot Cake Smoothie

Name: Carrot Cake Smoothie
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup (about 2 medium carrots) (110 g) medium carrots, peeled and finely grated on the small holes of a box grater, loosely packed; 2 medium (240 g) ripe bananas, peeled, sliced into ½-inch (1 cm) rounds, and frozen solid (about 4 hours); ¼ cup (28 g) raw walnut halves, roughly chopped; ¾ cup (180 g) plain whole-milk Greek yogurt, cold; 1 cup (240 ml) milk of choice (dairy, oat or almond), cold; 1 tablespoon (20 g) pure maple syrup; 1 teaspoon (2½ g) ground cinnamon; ⅛ teaspoon (0.3 g) ground nutmeg; ⅛ teaspoon (¼ g) ground ginger; ½ teaspoon (2½ ml) pure vanilla extract; 1 pinch (0.3 g) fine salt; ½ cup (70 g) ice cubes (optional); 1 tablespoon (5 g) unsweetened shredded coconut, for garnish (optional)

From the MyKitchenBank Kitchen

A thick, creamy smoothie that tastes like carrot cake in a glass, with sweet carrot, ripe banana, tangy Greek yogurt, toasted walnuts and warm spices. It's filling enough for breakfast or a snack.

Prep: 10 min
Cook: 4 min
Wait: 3 min
Total: 17 min
Makes: 2 smoothies (about 12 oz / 350 ml each)

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Ingredients

2 servings

1 cup (about 2 medium carrots) (110 g) medium carrots, peeled and finely grated on the small holes of a box grater, loosely packed
2 medium (240 g) ripe bananas, peeled, sliced into ½-inch (1 cm) rounds, and frozen solid (about 4 hours)
¼ cup (28 g) raw walnut halves, roughly chopped
¾ cup (180 g) plain whole-milk Greek yogurt, cold
1 cup (240 ml) milk of choice (dairy, oat or almond), cold
1 tablespoon (20 g) pure maple syrup
1 teaspoon (2.5 g) ground cinnamon
⅛ teaspoon (0.3 g) ground nutmeg
⅛ teaspoon (0.3 g) ground ginger
½ teaspoon (2.5 ml) pure vanilla extract
1 pinch (0.3 g) fine salt
½ cup (70 g) ice cubes (optional)
1 tablespoon (5 g) unsweetened shredded coconut, for garnish (optional)

Equipment (5)

High-speed blender (at least 48 oz / 1.4 L capacity)
Small dry skillet (8-inch / 20 cm)
Box grater or food processor with grating disc
Measuring cups and spoons
2 tall glasses

Steps

Before you start

Freeze the banana slices at least 4 hours ahead (or overnight) for a thick, frosty smoothie.
Peel and finely grate the carrots first. Grated carrot blends much smoother than chunks.
Use a high-speed blender if you can. With a standard blender, soak the walnuts in the milk for 10 minutes before blending.
Use plain, unsweetened Greek yogurt so you control the sweetness.

1
Prep the carrots
- Peel the carrots and trim the ends.
- Grate on the small holes of a box grater until you have 1 packed cup (110 g).
- Finely grated carrot blends silky smooth, so avoid large shreds.
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Ready when: Carrot is in fine, fluffy shreds with no thick strands.
Tip: A food processor grating disc does this in seconds if you have one.
2
Toast the walnuts
- Place the chopped walnuts in a dry 8-inch (20 cm) skillet over medium heat.
- Stir often for 3 to 4 minutes, until fragrant and lightly browned at the edges.
- Tip them onto a plate right away so they stop cooking.
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Ready when: Walnuts smell nutty and are golden brown at the edges.
Tip: Walnuts burn fast and turn bitter, so don't walk away from the pan.
3
Cool the nuts
- Let the toasted walnuts cool on the plate for 3 minutes.
- Warm nuts would melt the frozen banana and thin out the smoothie.
- Set aside 1 tablespoon of walnuts for garnish.
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Ready when: Walnuts feel room temperature to the touch.
4
Load the blender
- Pour the milk into the blender first, then add the yogurt, maple syrup, vanilla, cinnamon, nutmeg, ginger and salt.
- Add the grated carrot, the frozen banana slices and the cooled walnuts (except the garnish).
- Add the ice only if you want it thicker and colder.
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Ready when: Liquids are on the bottom and frozen items are on top.
Tip: Liquid first helps the blades catch the frozen banana without stalling.
5
Blend until smooth
- Start on low speed for 15 seconds, then increase to high and blend for 60 to 90 seconds.
- Stop and scrape down the sides once if bits stick.
- Taste, and add up to 1 more teaspoon of maple syrup if you'd like it sweeter.
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Ready when: Smoothie is thick, pale orange-beige, and has no visible carrot flecks or gritty nut bits.
Tip: If it's too thick to blend, add milk 1 tablespoon at a time. If it's too thin, add a few more frozen banana slices or ice.
6
Serve
- Pour into two tall glasses, dividing evenly (about 12 oz / 350 ml each).
- Top each with the reserved walnuts and the shredded coconut, if using, plus a small pinch of cinnamon.
- Serve right away with a wide straw or spoon.
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Ready when: Smoothie holds a soft peak when spooned and the toppings sit on the surface.
Tip: Serve immediately, because it thickens and separates as it sits.

Good to know

Tips

Freeze the banana for the best cake-batter thickness. Fresh bananas will need the ice to get the same chill.
The pinch of salt makes the spices and sweetness taste more like baked carrot cake.
For a cream cheese frosting twist, replace 2 tablespoons of the yogurt with 2 tablespoons of softened cream cheese.
Add a scoop of vanilla protein powder with an extra ¼ cup (60 ml) milk for a post-workout version.

Make ahead

"Grate the carrots and freeze the banana slices up to 1 month ahead. Toast the walnuts up to 3 days ahead and store airtight at room temperature. Grated carrot keeps 2 days in the fridge in a sealed container."

Storage & reheating

Best served right away. Refrigerate leftovers in a sealed jar for up to 24 hours and shake or stir well before drinking, as it will separate and thicken. Freeze in an ice cube tray or jar for up to 1 month, then thaw in the fridge overnight or re-blend with a splash of milk. Do not leave at room temperature for more than 1 hour.

Substitutions

plain whole-milk Greek yogurt → Dairy-free coconut or soy yogurt. Texture will be slightly thinner and less tangy; use thick, unsweetened yogurt.
raw walnut halves → Pecans or 2 tablespoons walnut butter. Pecans give a sweeter flavor; skip the toasting if using nut butter.
pure maple syrup → Honey or 2 pitted Medjool dates. If using dates, soak in warm water for 10 minutes first so they blend smooth.
ground cinnamon → 1¼ teaspoons pumpkin pie spice (in place of cinnamon, nutmeg and ginger). Gives a similar warm spice flavor with one measure.