Extra
Carrot Cake Smoothie
With Coconut, Ginger and Cinnamon
Prep & Cook Time: 5-10 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Coconuts), Milk
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Vegetarian
Chef
David Padilla
If you’ve ever said “Carrot cake is literally my favorite thing ever,” or if this sounds like something you might say, behold: A drinkable version! Our carrot cake-inspired smoothie is the dessert you’ve always needed. It’s got shredded carrots, flakey coconut, yogurt, coconut milk, and other tasty things whirred together with ice. Literally so good.
In Your Box (serves 2)
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5⅖ fl. oz. Coconut Milk
- 10 oz. Matchstick Carrots
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5⅓ oz. Vanilla Greek Yogurt
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½ cup Finely Shredded Coconut
- 2 tsp. Ground Cinnamon
- 1 tsp. Ground Ginger
- 1⅓ Sugar
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) oPNLE8OX
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Calories450
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Carbohydrates48g
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Net Carbs44g
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Fat27g
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Protein8g
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Sodium200mg
Recipe Steps
You Will Need
- Ice
- 1 Blender/Food Processor/Immersion Blender
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Reserve 1 tsp. of shredded coconut for garnish. Add all ingredients into blender. Add 2 cups ice and blend for 3-4 minutes, or until smooth.
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2 Finish and Enjoy
Pour into two glasses and garnish with reserved shredded coconut..
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