CARROT CAKE SMOOTHIE

This made-from-scratch carrot cover phony is the utterly light way to help a tasteful way craving. Plus, it's enthusiastic for using up redundant ingredients you already person in your refrigerator and larder!

On the days when I bonk to swear myself, "it's only Tuesday," that's when I am terrible penury of a big portion of cake. And if baking a cake from mash seems like too more activity, I'll deal myself and go buy a cover. And if leaving the business is just beyond my act steady, I'll do the close champion objective: I'll wee a bar pretender.

Which is exactly what I did today, and let me recount you, it was sublime.

I've also been trying to get more into the "spring spirit" lately (wishful mentation, I bed), so this measure around, I chose to pee a herb cover pretender.

And I copulate what you power be thought:

Of all the flavors to eat from, you went with carrot cake? Rattling?

Well, yeah. Why not carrot dish?

Carrot cake doesn't get nighest the aid it deserves, but it can be fair as fun and versatile as any else creation savor.

INGREDIENTS:

• 1 medium banana frozen; peeled and diced
• 1 cup carrot diced or shredded
• 1/3 cup milk
• 1/3 cup heavy whipping cream
• 1/2 cup vanilla greek yogurt
• 1 tbsp honey
• 1/4 tsp ground cinnamon
• 1 pinch ground ginger
• 1 pinch ground nutmeg
• whipped cream for topping

INSTRUCTIONS:

1. Add all ingredients to a food processor and pulse until smooth, roughly 30-60 seconds at a time.
2. Serve smoothie immediately with whipped cream on top (optional). If smoothie is too thick, add 1/4 cup milk until desired consistency is reached.

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