Ingredients
Produce
- 1 cup shredded carrots (about 2 medium carrots, peeled if desired)
- 1 medium banana, peeled, sliced, and frozen
Dairy
- 1/2 cup cottage cheese
Pantry
- 3/4 cup unsweetened vanilla almond milk (or milk of choice)
- 1 scoop vanilla protein powder
- 2 tablespoons oats
- 2 teaspoons maple syrup
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon ground cinnamon
Other
- Scoop of ice (for a thicker smoothie)
Instructions
- Add ingredients to blender. In a high-powered blender, combine the shredded carrots, frozen banana, almond milk, cottage cheese, vanilla protein powder, oats, maple syrup, vanilla bean paste, ground cinnamon, and ice.
- Blend until smooth. Blend the mixture on high speed until it reaches a smooth and creamy consistency, approximately 1 minute.
- Adjust consistency. If the smoothie is too thick, add a splash more almond milk and blend again. For a thicker smoothie, add a few extra ice cubes and blend until desired texture is achieved.
- Serve. Pour the smoothie into glasses and enjoy immediately for the freshest flavor and best texture.
Notes
- For a vegan version, replace cottage cheese with a plant-based yogurt or silken tofu and use vegan protein powder.
- Feel free to substitute maple syrup with honey or agave nectar depending on your preference.
- Adding a pinch of nutmeg or ginger can enhance the carrot cake flavor profile.
- If you prefer a colder smoothie, freeze the shredded carrots before blending.
- Use rolled oats for a creamier texture; quick oats can make it slightly thinner.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Smoothie
- Method: Blending
- Cuisine: American
- Diet: Low Fat
