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Picture of Carrot Cake Smoothie
american breakfast lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 457 kcal 23 %
  • Fat 20 g 31 %
  • Saturated 9 g 47 %
  • Carbs 53 g 18 %
  • Fiber 10 g 41 %
  • Protein 20 g 41 %
  • Cholesterol 7 mg 2 %
  • Sodium 231 mg 10 %
  • Calcium 261 mg 26 %
  • Magnesium 97 mg 23 %
  • Potassium 1049 mg 22 %
  • Iron 2 mg 9 %
  • Zinc 1 mg 10 %
  • Phosphorus 149 mg 21 %
  • Vitamin A 670 µg 74 %
  • Vitamin C 61 mg 67 %
  • Thiamin (B1) 0 mg 20 %
  • Riboflavin (B2) 0 mg 18 %
  • Niacin (B3) 2 mg 11 %
  • Vitamin B6 1 mg 40 %
  • Folate equivalent (total) 72 µg 18 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 1 mg 6 %
  • Vitamin K 11 µg 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Carrot Cake Smoothie

Ingredients

  • 2 tablespoons unsweetened shredded coconut (or flakes)
  • 2 tablespoons roughly chopped walnuts
  • 3/4 cup grated carrot (1 large carrot)
  • 1/2 cup frozen peeled orange segments
  • 1/2 banana, sliced and frozen
  • 1/2 cup low-fat Greek yogurt
  • 1 teaspoon honey
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut water

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