Belly Full · by Amy Flanigan★ 5.0 (4)
Carrot Cake Smoothie
NUTRITION · PER SERVING10M COOK
CAL 16%·PRO 14%
CARBS 44G56% OF CAL
4G FIBER0G ADDED0G INTRINSIC6G OTHER33G TOTAL SUGAR
FAT 13G38% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A blended breakfast drink flavored like carrot cake, with warm spices, toasted pecans, and carrots. Filling and naturally sweet, it's a nutritious morning option.
drinkamerican🌀 blendergluten freevegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/3 cup whole milk
- 2 4-ounce jars pureed carrots ((like baby food!))
- 1 cup low fat vanilla frozen yogurt
- 1/2 teaspoon vanilla
- 1 tablespoon granulated sugar
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/4 cup chopped pecans
- 1/2 cup roughly chopped carrots
- 1/2 cup ice
At a glance
PER SERVING · TIME 10M
CAL 16%·PRO 14%
CARBS 44G56% OF CAL
4G FIBER0G ADDED0G INTRINSIC6G OTHER33G TOTAL SUGAR
FAT 13G38% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 177mg
- Total sugar
- 33g
- Added sugar
- ≥20g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 525mg
- Calcium
- 199mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 177MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.