Carrot Cake Smoothie Bowl πŸ₯•

This Carrot Cake Smoothie bowl is one of me new favorite smoothie bowl flavors. It tastes like a treat, but is loaded with primarily fruits and veggies. This recipe is gluten free, vegan, paleo, and whole 30. Check out this easy recipe below!

Ingredients:

  • 1 frozen banana
  • 1 medium carrot
  • 1/2 cup frozen riced cauliflower
  • handful of shredded coconut
  • 2 fresh (pitted medoolan dates)
  • nutmeg
  • cinnamon
  • ~1.5 cups almond milk or add until you get the right consistency
  • Toppings: shredded carrots and coconut flakes

Directions:

  1. Using a vegetable peeler, remove the outside of the carrot and discard.
  2. Peel the rest of the carrot using a vegetable peeler. This cuts the carrots into thin ribbons and helps the carrot blend in the smoothie better.
  3. Place all ingredients in a blender and blend until smooth. Place the smoothie in a bowl and top with toppings

2 thoughts on “Carrot Cake Smoothie Bowl πŸ₯•

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