When my mom was a baby, she had a cute, wiggly pink nose like a bunny’s (according to what I’ve been told – I wasn’t there!) As a result, she was nicknamed Bunny. As she got older and developed other interests, she subsequently garnered more and more nicknames, each reflecting her current animal interest at the time. But the name Bunny endured throughout all those time periods, and even today her family members call her Bunny in alternation with her real name.
It’s no surprise that my mom was somewhat bunny-like in her youth, since her mom is practically famous for her carrot cake recipe. Besides her chocolate swirl cake, it is one of her most-requested cakes for birthdays and occasions. If I was a bunny, I’d sure be glad to have a mom that was so good at making carrot cake!
This carrot cake smoothie would be the perfect treat for a carrot-chomping bunny who wanted a sweet, refreshing libation during the heat of summer. It’s a bit of a sugar rush – probably not good for hyperactive animals who would be bouncing off the walls anyway! I might suggest replacing the vanilla almond milk with plain almond milk and maybe a touch of vanilla or agave, and letting the fresh/frozen banana, tangy pineapple, and sweet navel orange sweeten the smoothie without the help of too much added sugar.
But aside from that, this smoothie was really splendid: a rich, sweet body made of blended fruit and creamy almond milk that reminds me of cake frosting (only more interesting) is emblazoned with delightful chunks of carrot cake and embellished with a topping of coconut, cranberries, and an orange slice just for style. Slurp it up it as a “guilty” breakfast treat or sip your sinfully scrumptious dessert in the alfalfa garden, watching the bunnies hopping around in the summer evening and pitying them because all they get are boring plain carrots.
Hop to it! Make this recipe now – you deserve a treat.
Fruity Carrot Cake Smoothie
- 1 banana, fresh or frozen
- 1 single-serving carton Silk brand vanilla almond milk
- 1/2 cup pineapple chunks, fresh or frozen
- 1 medium-large navel orange (reserve a segment for topping if desired)
- 2 Weight Watchers brand Carrot Crème Cakes
- ice cubes (use more if you used fresh fruit, and less if you used frozen fruit)
- 1 tbs sweetened flaked coconut
- 1 tbs dried cranberries
- 1 segment of orange, if desired
Place banana, almond milk, pineapple, orange (except segment reserved for topping) and ice cubes in blender. Blend until smooth.
Break one of the Carrot Crème cakes into several pieces and drop them into smoothie. Blend for about ten seconds.
Break the second cake into pieces and blend only for a second or two to distribute the big cake-y chunks throughout the smoothie.
Pour smoothie into desired serving glass. For topping: cut a slit in the center of one orange segment, and use the slit to arrange it at the edge of the glass. Sprinkle coconut and cranberry on surface of smoothie.
Pop a straw in this scrumptious sweet drink, and slurp it all up!
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