"Skip the baking and the frosting and enjoy a rich and creamy carrot cake smoothie."
It’s only Wednesday and already it’s been a crazy week!
In addition to hosting a giveaway (already closed – so sorry!), I also made the leap to get Homemade Hooplah hosted with WPopt. This change was a long time coming, but ultimately I wanted to make sure that this site was fast, reliable, and able to handle all the pageviews you guys are bestowing me with, because if August traffic was any indication then I needed to up my game to keep up with you guys. WPopt was by far the standout choice for what I was looking for. So if you happen to be a regular visitor ’round these here parts (pardon my southern) hopefully you can see just how much this change has helped!
And… goodness, where does all this leave me now?
Oh, right.
Only Wednesday.
It hasn’t been all bad, though.
By yesterday afternoon, the dust of my hectic day had begun to settle, and of course, I took the opportunity to do what a food blogger does best:
Made some delicious comfort food to unwind with.
Granted, I had to photograph my treat first, but then, oh, then it was all mine.
This time around I opted to make a smoothie – something I hardly ever do, despite the robust blender equipment I own – but even still, of course I still had to add “cake” in there somewhere.
Really I just wanted something easy, delicious, and most importantly:
Quick.
A smoothie hits all of those bases and scores the home run, amirite?
Added bonus that it was a great fix to the ever-lingering Phoenix heat, too.
I happened to have carrots on hand, which made the carrot-cake theme an easy choice, and, well… I wanted to go just one more day before the onslaught of pumpkin spice takes over everything, including this blog.
So I’m warning you now: be prepared for a lot of delicious pumpkin recipes coming your way, but just for today, lets all be rebels and have a rich and creamy carrot cake smoothie.
Carrot Cake Smoothie
Ingredients
- 1 medium banana peeled, diced, frozen
- 1 cup carrots diced or shredded
- 1/3 cup milk
- 1/3 cup heavy whipping cream
- 1/2 cup greek yogurt vanilla
- 2 tsp maple syrup
- 1/4 tsp cinnamon ground
- 1 pinch ginger ground
- 1 pinch nutmeg ground
- whipped cream for topping
Instructions
- All all ingredients to a blender and pulse until smooth, roughly 30-60 seconds.
- Serve smoothie immediately. If smoothie is too thick, add 1/4 cup milk until desired consistency is reached.
Recipe Notes
Recipe adapted from Gimmie Some Oven.