Knowing that I have the whole day off today, I didn’t want to get stuck on my computer without getting some movement in me first, but before I did that, I had to eat something, so I decided to make a Carrot Cake Smoothie Bowl.
I didn’t want to settle for a cliff bar (although they are one of my favorites), so it turned out to be one of those mornings where I spent over an hour on breakfast. I have so many ideas for recipes, but rather than jumping on them all at once, I like to make a list, and this one has been on my list for a long time.
I was blessed with the gift of lovely carrots form Wright-Locke Farm, and although I love snacking on them as they are, I wanted to try something different. I already had a lot of the ingredients I wanted for this smoothie bowl, but one item that I think would do well in here is turmeric.
I wanted to add dates to the recipe to give the smoothie bowl some extra fiber, and I also thought they would add a nice sweetness. I know it doesn’t seem like it fits in the theme, but frozen bananas added great characteristics. Using frozen banana in smoothies not only promises a nice cold, thick texture, it also promises sweetness, and I don’t know about you, but lately, I add anything that isn’t refined sugar to my recipes, and bananas are one of those sweet ingredients that can replace white sugar without a problem.
If you read the two posts before this one, you’ll notice I’m on a pumpkin pie spice honey kick, so of corse I used it in this recipe as well. I also used fresh ginger to really bring forward that spice flavor; it’s such a cleansing taste. I’m so happy I didn’t do more than half a teaspoon, as I felt that was strong enough; remember that fresh ginger goes a long way.
About a year ago, my Mom brought up some old belongings of my Mom-Mom (the woman who brought my passions into the kitchen), and one of them is a clear glass bowl that I really enjoy using for smoothie bowls. I dream of having cupboards stocked with coconut bowls and artsy ceramic bowls, but this is more than fine; especially since it belonged to someone who is so special to me.
I was so happy with the flavors at the end. The banana didn’t come through as a distraction, it actually helped create a cake-like flavor for the smoothie bowl. If I had maca powder, I would have used some of that as well, as any time I use that in a smoothie, I definitely get some cakey characteristics.
I like to suggest you use whatever toppings you want, as the garnish should be your touch. Although, I will say that walnuts add a nice crunch, and honestly, what carrot cake doesn’t have walnuts in it? If you have golden raisins, I think they would look really nice on this as well.
I cozied up in bed with Kevin and enjoyed my smoothie bowl until I had to take him to work, and when I got back, I was ready to practice my playlist.
Carrot Cake Smoothie Bowl
All the yummy flavors of carrot cake, without the crazy amounts of sugar.
- 1 carrot
- 4 dates
- 1 frozen banana
- 1/2 orange
- 1/4 cup walnuts
- 1 tsp honey
- 1 tsp grated ginger
- 1 tsp grated turmeric
- 1 tsp cinnamon
Blend all ingredients together, and then add yummy toppings.