Doesn’t this Carrot Cake look Delish!?! Thanks to Aaron at Eye Wander Photo for this photo of my yummy Carrot Cake (recipe found in my Comforting Eats Cookbook).
Some recipes come out of desperation and lack of preparation… and this recipe is one of them! I make my World’s Healthiest Shakes everyday for me and my 2.5 year old. It gives us our daily dose of coconut oil, collagen and some probiotics (and it taste good)! Well yesterday, I ran out of frozen strawberries. You can use ice cubes but I didn’t want that so I looked in my freezer and I found my frozen carrots. I always keeps sliced carrots and broccoli in the freezer for a quick veggy when I need it. Especially now that I have 2 little eaters, I need easy finger foods.
So I substituted frozen sliced carrots for the strawberries and add a little cinnamon and nutmeg and BAM… A Carrot Cake Shake! Be sure you have a powerful blender like a Vitamix or Magic Bullet to blend the carrots up well. It was delicious and now I have another alternative to make my smoothies creamy and get in some extra Vitamin A, K & C! I am sure you could throw in frozen broccoli or spinach as well.
Quality Ingredients
The ingredients are quite simple:
- Dairy or dairy substitute: Raw milk, coconut milk (either homemade or canned) or unsweetened almond milk
- High quality Greek yogurt: This is optional but I love to add it for the extra protein and probiotics.
- Frozen Carrots: Using frozen carrots gives more texture to the shakes than if just using ice cubes. I used a bag of frozen carrots that I purchased at the grocery store in the freezer section.
- Virgin Coconut Oil: I use either Tropical Traditions or THIS kind when my budget is a little tighter.
- Great Lakes Gelatin: I used the green can but you could use either.
- Sweetener of Choice: I used 2 level servings of KAL Pure Stevia but you could use whatever sweetener you desire. (This KAL does NOT contain maltodextrin).
- Pure vanilla extract: I used homemade but here is an organic store bought brand.
- Cinnamon
- Fresh Nutmeg
Be sure to check out my post about Collagen and learn why it is important to add it to your diet!
Life’s Lesson: When you don’t have the right ingredients on hand, use what you have…Be Creative. Some of the greatest things (recipes) in life come out of chaos (in the kitchen)!
What is your favorite mishap in the kitchen that actually turned out to be a successful recipe??
- 1 cup milk (raw milk, coconut milk or unsweetened almond milk)
- 1/2 cup high quality Greek yogurt (optional)
- Heaping 1/2 cup of sliced, frozen carrots (about 2-3 oz. by weight)
- 1 tbsp. coconut oil
- 1 tbsp. Great Lakes Gelatin
- Sweetener of choice (I used 2 level servings of KAL Pure stevia)
- 1/2 tsp. pure vanilla extract
- 3/4 tsp. cinnamon
- Fresh Nutmeg (as much or as little as you like)
- Add all ingredients to blender. Blend for 60-90 seconds or until carrots have been pulverized.
- Drink immediately.
- 277 Calories, 18 grams Fat, 8.5 Net Carbs, 19 grams Protein
- (Nutrition facts based on using unsweetened almond milk.)
Have you enjoyed this blog post?? I hope so! If you love my site and have enjoyed all of my recipes and content, please consider supporting me through my affiliate links. This is at NO cost to you. I simply receive a VERY small commission on purchases made through links on my site or by using THIS link through Amazon. Thanks so much for your continued support!Also be sure to check out my two cookbooks, Satisfying Eats & Comforting Eats, NOW available in eBook format through Amazon the spiral bound versions are available here on by blog.
Happy Cookin’!
Melissa
