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Carrot Cake Smoothie Bowl
A tasty carrot cake smoothie bowl makes a perfect post-workout treat!
Prep Time 10 minutes minutes
Total Time 10 minutes minutes
Servings 2
Calories 450kcal
Smoothie Bowl Ingredients:
- 2 medium carrots, tops and tips removed, peeled & roughly chopped
- 1 cup plain greek yogurt (the book calls for whole milk yogurt, but I went with a nonfat greek – personal preference!)
- 1/2 cup rolled oats (if gluten free look for certified GF oats)
- 2 tsp agave or honey
- 1 tbsp ground flaxseed
- 1/4 tsp pumpkin pie spice (or add more to taste)
- 1 1/2 frozen sliced bananas
Toppings:
- 2 tbsp shredded coconut
- 2 tbsp chopped nuts of choice (I used slivered almonds)
- 1/4 cup mixed color raisins
Directions:
Combine all smoothie bowl ingredients except frozen banana in a blender. Blend until no chunks remain.
Add frozen banana and blend until smooth.
Pour into a bowl for one serving or split between two bowls for two servings. Add toppings and enjoy!
Nutrition analysis (based on 2 servings):
450 calories, 8.5 g fat, 78 g carbohydrate, 9 g fiber, 17 g protein, Vitamin A: 205%, Vitamin C: 20%, Calcium: 20%, Iron: 12%, Vitamin B6: 25%, Folate: 11%, Magnesium: 25%, Potassium: 23%
Calories: 450kcal