Carrot Cake Smoothie (Paleo, AIP, Vegan)

Since my recent post on smoothies, many folks have continued to ask me for ideas on different combinations of veggies and fruits that I use. And so I thought of creating a new post for every smoothie that turns out to be really spectacular!  When it comes to food (and drinks), I always love to experiment! That breaks up the monotony – of both – the task of cooking/making it as well as eating/drinking it!  So every morning as I slide into my kitchen and get the blender out, I mentally survey all the fresh fruits I have on hand and the ones in the freezer and go about trying new combinations. One thing I like to do is to pair fruits with similar colors together – this gives a great color impact.  And that’s what I decided to do the other morning. I have also decided to make it a point to add at least one vegetable to my morning smoothie so that it becomes extra nutritious!

So I decided to go with carrots this time. Papayas seem to be a perfect pairing with the carrots in terms of the color. And then banana and avocado for the creaminess! Yum.  As I started making it, I thought of ‘Carrot cake’ and so decided to add some spice to it – a bit of fresh ginger and then pumpkin spice!  I also had a bot of coconut cream left so I added that too towards the end but even without that the smoothie came out absolutely delicious! Such a beautiful and colorful way to start the day 🙂

 

5.0 from 1 reviews
Carrot Cake Smoothie
Author: 
Recipe type: Breakfast, Snack
Cuisine: International
Prep time: 
Total time: 
Serves: 1-2
 
A delicious blend of carrots with papaya,banana and avocado with a dash of coconut cream and spiced with ginger and pumpkin pie spice
RecipeIngredients
  • 1 large carrot, chopped
  • 1 cup ripe papaya, chopped
  • ½ of a ripe avocado
  • ½ of a banana
  • about a ½ inch by ½ inch piece of fresh ginger (or 1 tsp dry ginger powder)
  • ½ tsp pumpkin pie spice (For AIP, use ¼ tsp ground cinnamon and a pinch of ground clove)
  • 2 tbsp collagen peptides (optional, omit for vegan)
  • ¼ cup water
  • 1 tbsp coconut milk (or coconut cream) - optional
RecipeInstructions
  1. Place all the ingredients in a high power blender and blend until smooth and creamy. Pour into a tall serving glass.

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4 thoughts on “Carrot Cake Smoothie (Paleo, AIP, Vegan)

  1. I didn’t have papaya and I only use 1/2 tsp of dry ginger, but this was sooo good! I love it!😍😍 Thank you for the recipe!

  2. Pingback: 50 Paleo AIP Breakfast Recipes - Phoenix Helix

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