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Carrot Cake Smoothie is for Breakfast.

Carrot Cake Smoothie takes several minutes to prepare.

Carrot Cake Smoothie takes several minutes to cook.

Carrot Cake Smoothie makes 4 servings.

The ingredients for Carrot Cake Smoothie are:

* 3 cups scrubbed and sliced carrots (not baby carrots)
* 1/3 cup water
* 1 can of unsweetened pineapple chunks (20 oz)
* 1 cup skim plus milk
* 2 Tablespoons angel flaked coconut (unsweetened)
* 1/4 cup wheat germ
* 3 Tablespoons old-fashioned oatmeal (dry)
* 2 tsp. vanilla bean paste or pure vanilla extract
* 1-1/2 cups non-fat vanilla yogurt
* dash cinnamon
* 1/2 Tablespoon honey

Here is how you make Carrot Cake Smoothie:

Pour pineapple and juice in a plastic flat dish and let freeze overnight. Beak up into chunks.Place sliced carrots and water in a microwave-safe container. Heat on high 4 to 8 minutes, until carrots are soft enough to mash. Mash and place in a blender or food processor. Add remaining ingredients except pineapple) and blend well. Break up frozen pineapple chunks and add to mixture, blend well.Number of Servings: 4Recipe submitted by SparkPeople user MYOWNHERO.

The nutritional information for Carrot Cake Smoothie is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 283.4

• Total Fat: 4.6 g
• Cholesterol: 3.1 mg
• Sodium: 177.0 mg
• Total Carbs: 52.3 g
• Dietary Fiber: 4.7 g
• Protein: 10.7 g