I had never tried carrot cake before I went to university as it seemed a bit of a weird combination to me. I used to have massive food issues when I was younger, I refused to eat any vegetables because I couldn’t stand the texture, ironically they are one of my favourite foods now! When I finally tried carrot cake I couldn’t believe I had gone 18 years without eating it so now I am determined to make carrot cake versions of everything!
As my carrot cake porridge recipe was so popular I decided to share a carrot cake smoothie recipe. I especially love the cinnamon and ginger in this recipe it is so warming and wintry!
INGREDIENTS:
1 medium carrot, peeled and chopped
1 frozen banana
½ tbsp chia seeds, I used Goodyfull chia seeds (use my discound code ‘naughty10’ for 10% off any of their products)
1 tbsp Indigo Herbs Super Protein Powder
1 tsp Indigo Herbs maca powder
250ml unsweetened almond milk
¼ tsp vanilla extract
¼ tsp ground cinnamon
¼ tsp ground ginger
METHOD:
- Simply combine everything in a blender until smooth
- Pour into a glass and sprinkle a little extra cinnamon and ginger over the top if you like!
