Running on Real Food · by Deryn Macey★ 5.0 (1)
Vegan Carrot Cake Smoothie
NUTRITION · PER SERVING5M COOK
CAL 20%·PRO 49%
CARBS 64G65% OF CAL
9G FIBER0G ADDED39G INTRINSIC16G OTHER39G TOTAL SUGAR
FAT 7G16% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy smoothie blending almond milk, pineapple, banana, and carrot with protein powder. Tastes like carrot cake and works as a high-protein breakfast or snack.
drinkamerican🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 cup almond milk or plant-based milk of choice (250 ml)
- 1 cup frozen pineapple chunks (140 g)
- 1 frozen banana (120 g)
- 1 cup chopped fresh carrot (100 g, about 1 medium or 2 small carrot)
- 1 serving vegan vanilla protein powder (30 g)
- 1/2 tsp cinnamon
At a glance
PER SERVING · TIME 5M
CAL 20%·PRO 49%
CARBS 64G65% OF CAL
9G FIBER0G ADDED39G INTRINSIC16G OTHER39G TOTAL SUGAR
FAT 7G16% OF CAL
1G SAT6G 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
- 5m
- Sodium
- 574mg
- Total sugar
- 39g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1373mg
- Calcium
- 567mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 574MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.