Cookbook:Carrot Cake Smoothie
| Carrot Cake Smoothie | |
|---|---|
| Category | Beverage recipes |
| Servings | 2 |
| Time | 10 minutes |
| Difficulty |  Category:Easy recipes#Carrot%20Cake%20Smoothie |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Category:Recipes#Carrot%20Cake%20Smoothie
| NUTRITION FACTS | |
|---|---|
| Serving Size: | 1 glass (300 ml) |
| Servings Per Recipe: | 2 |
| Amount per serving | |
| Calories | 102 |
| Calories from fat | 9 |
| Total Fat | 1 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 1 mg |
| Sodium | 20 mg |
| Total Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Sugars | 18 g |
| Protein | 2 g |
| Vitamin A | 31% |
| Vitamin C | 28% |
| Calcium | 2% |
| Iron | 5% |
Carrot cake smoothie is a recipe that is adapted from a recipe in page 42 of April 2023 edition of Tesco's magazine.
Ingredients
Procedure
- Microwave the carrots with 2 teaspoons water in a microwave-safe bowl on high for 4–5 minutes.
- Put the carrot in a blender with remaining ingredients except ice cubes and blend until smooth.
- Pour into two tall glasses and add some ice cubes.
- Dust with a little cinnamon and serve.