Carrot Cake Smoothie

5 g
Protein
142
Calories
30 g
Carbs
1 g
Total Fat
5 min
Prep Time
0 min
Cook Time
2
Serving
carrot cake smoothie in a glass

Ingredients

  • ⅔ cup canned sliced carrots, drained and refrigerated
  • 2 tablespoons canned crushed pineapple, in juice
  • ⅓ cup fat-free light vanilla yogurt
  • 2 tablespoons honey
  • 1 cup fat-free or low-fat milk
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground allspice
  • 2 ice cubes
  • Whole nutmeg

Nutrition Facts

per serving

Calories: 142
Protein: 5 g
Carbohydrate: 30 g
Fiber: 2 g
Total Fat: 1 g
Saturated Fat: 1 g
Cholesterol: 5 mg
Calcium: 17% DV
Sodium: 120 mg

Instructions

  1. Place all ingredients except nutmeg in a blender container; blend on high for 30 to 45 seconds.
  2. Pour into serving glasses. Grate a little nutmeg over each smoothie.

Tips + Tricks:

  • You may use a jar of baby food carrots instead of canned carrots.
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