Creamy Carrot Cake Smoothie GF VG V DF NS

– 1 large ripe frozen banana (1 banana yields ~1 ¼ cup) – 1 small carrot, chopped (1 small carrot yields ~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)

Ingredients

To a high-speed blender, add the date (optional), cinnamon, vanilla, fresh ginger (or ground ginger)

Blend until the mixture is thick and smooth. If you need to thin it out or help it mix, add more dairy-free milk.

If you want to make it taste better, you can add more cinnamon for warmth, ginger for spice or kick, or date for sweetness.

You can serve it as is, or you can add walnuts, hemp seeds, shredded coconut, or chopped carrot on top (optional).

Fresh is best. Can be frozen for up to one month; thaw before eating.

You can serve it as is, or you can add walnuts, hemp seeds, shredded coconut