Carrot Cake Smoothie ~ A Recipe

Coming up with new smoothies can be tricky in the winter months.  Carrots are one of the roots we are dependent on this time of year.  We like cake.  We like carrots.  We like carrot cake.  Here's a smoothie version that we really... like.  Actually, I crave it.  Please excuse the orange smoothie 'stache. *burp*

On a nutritional note, did you know that carrots don't contain Vitamin A?  They have beta carotene and your body turns it into Vitamin A only with the help of fat.  The milk in this smoothie (whether you choose dairy, coconut, or almond) provides a good fat to help this conversion.

Carrot Cake Smoothies
Prep time: 10 minutes, yields: 4 cups

• 1 cup carrot juice (for a thinner smoothies) or 5 whole carrots (for a thicker one)
• 1 inch nob fresh ginger
• 1 cup milk (raw dairy, coconut, or almond milk is best)
• 1-3 bananas, frozen (you can use room temperature bananas but the smoothie won't be icy-cold)
• 1/4 cup raisins (optional)
• 1/2 teaspoon cinnamon

1. If you have a juicer, juice the carrots and ginger nob.  If not, use whole carrots, peel ginger nob and dice.
2. Place all ingredients in blender and run it on high for about 45-60 seconds, or until smooth.  Enjoy!

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I'm sharing this at Simple Lives Thursday, Pennywise Platter, FIght Back Friday.