This Carrot Cake Smoothie is a guilt free way to have dessert for breakfast. We all have the craving from time to time, some of us more often than others. I blame mine on my childhood history with sugary cereals. This indulgent smoothie checks off all the craving boxes without any added sugar, gluten or actually baking a cake. It’s a lovely combination with all the flavors you want in this classic dessert. Kashmiri Garam Masala is a workhorse of a spice blend because of its versatility. Toasted, sweet and savory all together, it has warm spices like cardamom, cinnamon, coriander, nutmeg, black pepper, cloves, and mace, giving this smoothie a ton of aromatic flavor that satisfies with every sip.

Carrot Cake Smoothie

Ingredients

• 1 cup chopped carrots
• 2 pitted dates
• 1/2 teaspoon Kashmiri Garam Masala
• 1 cup coconut milk or milk of choice
• 1/2 cup frozen banana
• 2 tablespoons chopped walnuts

Garnish

• Shaved coconut
• Sliced grapes

Instructions

1. Add all of the ingredients to a high power blender for smoothest result.
2. Garnish with shaved coconut, sliced grapes and cinnamon to taste.
3. Serve and drink immediately.

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Inspired by our Moist Carrot Cake in World Spice at Home, enjoy them both!