It’s perfectly acceptable to drink your dessert.
My sister made me my faovrite carrot cake for my birthday. It was amazing, but sadly I can’t eat like that every day.
Well, I could, but it would require me to live in a sugar coma.
I’ve been working on a healthy alternative to my favorite cake for a while now. In protein shake form, of course. 🙂
After a few weeks of tweaks with the spice levels, I hit it spot on. This protein-rich carrot cake batter even got the stamp of approval from my trainer.
He’s picky, so I kept the green out for him. Feel free to toss in a handful of spinach as you see fit.
I love the ginger and cinnamon in the “batter.” Those spices are what seals the deal to make it reminiscent of carrot cake. The tofu makes it creamy, like batter. Add some vanilla and nutmeg, and you have a cake batter you can feel good about eating. Yes, you may lick the spatula.
Last night I tried it one last time pre-posting. I increased the spices slightly so that I could add more ice to create ice cream in my Vitamix without losing flavor.
Carrot Cake Batter Shake
- 1/4 C unsweetened vanilla almond milk
- 1 scoop vanilla protein powder
- 1 carrot
- 3 oz silken tofu
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1 in piece fresh ginger
- 1/8 tsp nutmeg
- 7-8 drops liquid stevia
- Ice, to taste
- 1/8 tsp Guar Gum (optional, but will add creaminess)
Combine all ingredients in a high speed blender and mix until smooth.
Makes 1 serving.
I actually went back and checked the ingredients a few time because I couldn’t believe anything so cake-like could really be healthy. True story.
What is your favorite cake flavor?
Do you add spinach to your smoothies? I felt weird drinking one that wasn’t green!