American · Breakfast
Carrot Cake Smoothie
A blended breakfast smoothie built on cottage cheese for a creamy protein base, whisked with carrot, banana, warm cinnamon, nutmeg and ginger, rolled oats, walnuts and a touch of maple syrup. Tastes like carrot cake batter, served cold in a tall glass with a walnut crumble on top.
$3
7 minsPrep
0 minsCook
7 minsTotal
EasyLevel
Nutrition per serving
496Calories
29.2gProtein
19.3gFat
54gCarbs
30.2gSugar
6.8gFiber
660mgSodium
47mgChol
8.2gSat Fat
1005mgPotassium
325mgCalcium
2.4mgIron
1mcgVitamin B12
8mgVitamin C
vegetarian
gluten-free
low-cholesterol
high-fiber
breakfast-smoothies
breakfast
vegetarian
gluten-free
Instructions
1
Grate the carrot and measure the cottage cheese, banana, oats and walnuts. Have them ready by the blender.
2
Add cottage cheese, grated carrot, banana, oats, milk, walnuts, maple syrup, cinnamon, ginger and nutmeg to blender. Blend on high 45-60 seconds until smooth.
3
Add ice cubes and blend 20-30 seconds until milkshake consistency. Pour into a tall glass, scatter extra walnuts on top, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g cottage cheese (full-fat)
- 22 small carrot (about 60g)
- 11 banana (about 60g)
- 1/2 cup46g rolled oats
- 1 cup240ml whole milk
- 2 tbsp30g walnuts
- 2 tsp2 tsp maple syrup
- 1 tsp1 tsp ground cinnamon
- 1/2 tsp1/2 tsp ground ginger
- a pinch of ground nutmeg
- 6-8 ice cubes
