This Vegan and Banana Free Carrot Cake Smoothie has all the typical ingredients that you would have in a carrot cake. In addition, to make it increasingly nutritious I included a measure of romaine lettuce. Improved with regular sugars, as unsweetened raisins, pineapple and carrots, it is invigorating summer smoothie you should attempt. 

Ingredients:

¼ cup of unsweetened raisins 

½ cup bubbling heated water 

1 little head of romaine lettuce, flushed and hacked (ought to be roughly 1 cup) 

1 ½ cups unsweetened coconut milk 

1 ½ cups carrot, stripped and cut into little lumps (2– 3 medium-size carrots) 

1 cup pineapple, cut into little blocks 

½ teaspoon vanilla concentrate 

¼ teaspoon cinnamon 

squeeze of nutmeg 

1 cup of ice 

1 tablespoon pecans, cleaved 

1 tablespoon unsweetened coconut pieces 

Directions: 

Spot raisins in a little cup and pour bubbling boiling water over it. Give it a chance to sit on the kitchen counter until raisins full up a bit, 10-15 minutes. Channel and put aside to cool while you are preparing the remainder of the ingredients.

Spot the remainder of the ingredients in a blender, including the raisins, and mix in fast until smooth. 

Enhancement with pecans and coconut drops on top. 

Serve right away.

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