Description
Banana-free carrot cake shakes with cinnamon roasted carrots, frozen pineapple, and dates. Perfect for an easy breakfast, snack, or post-workout drink.
Ingredients
Cinnamon Roasted Carrots
- a bunch of large carrots, scrubbed, peeled, and chopped
- 1/2 tsp cinnamon
Cinnamon Roasted Carrot Cake Shakes
- 12 oz. unsweetened almond milk
- 1–2 scoops vanilla protein powder
- 1 cup steamed and frozen cinnamon roasted carrots
- 1/2 cup frozen pineapple
- 1–2 dates, pitted
- dash of cinnamon
- 2 TBSP almond milk yogurt
For topping
- more almond milk yogurt
- your favorite granola
Instructions
- First, bake your cinnamon roasted carrots in advance. Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Scrub, peel, and chop several large carrots and arrange them on the baking sheet. Sprinkle them liberally with cinnamon and bake the carrots for 30-45 minutes, until they’re blacked on one side and fork tender.
- Remove the carrots from the oven and allow them to cool completely before transferring to the freezer. Freeze overnight.
- In the morning, or after allowing carrots to fully freeze, add all of the ingredients to a high-speed blender. Blend everything until it’s smooth and creamy, adding more almond milk as needed to reach the desired consistency.
- Serve the shakes immediately topped with more yogurt and granola. Enjoy!
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Breakfast, Protein Shake
- Method: Oven-Bake, Blender
- Cuisine: Vegan, Gluten Free, Refined Sugar Free