Creamy Carrot Cake Smoothie

Ingredients

• 1 large ripe frozen banana (as original recipe is written, 1 ¼ cup)
• 1 small carrot, chopped (as original recipe is written, 1/2 cup)
• 1 pitted date (optional // if dry, soak in warm water for 10-15 minutes, then drain)
• 1/4 tsp ground cinnamon
• 1/2 tsp vanilla extract (or 1/8 tsp vanilla powder)
• 1 tsp fresh minced or grated ginger (or 1/4 tsp ground ginger)
• 1 healthy pinch ground nutmeg
• 1/2 – 1 cup dairy-free milk (use less for thicker smoothie, more for thinner smoothie // we prefer cashew, coconut, or almond)
• 1 scoop plain or vanilla protein powder (optional // if adding protein powder that’s sweetened, skip the date)

FOR SERVING optional

• Shredded carrots
• Shredded coconut
• 1 Tbsp chopped walnuts or hemp seeds

Instructions

• Add banana, carrot, date (optional), cinnamon, vanilla, fresh ginger (or gound ginger), nutmeg, dairy-free milk (starting with the lesser amount), and protein powder (optional) to a high speed blender and blend until creamy and smooth. Add more dairy-free milk as needed to thin / encourage blending.
• Taste and adjust flavor as needed, adding more cinnamon for warmth, ginger for spice / kick, or date for sweetness.
• Serve as is or garnish with shredded carrot, shredded coconut, or walnuts or hemp seeds (optional). Best when fresh. Will keep in the freezer up to 1 month (thaw before enjoying).