Something about Spring Time just makes us crave carrot cake! We keep seeing all the cake shakes trending and we had to try out a plant-based version. We were able to find a phenomenal mix that is both vegan and gluten-free! This recipe truly has all the good stuff and none of the bad. Read on to make your own:
Ingredients:
- A slice of vegan carrot cake (Whole Foods has a great option for this)
- 1/2 a cup of oatmilk
- 1 tbsp of shredded carrots
- 1 tbsp of dried raisins
- 2 tbsp of frozen pineapple chunks
- A dash of cinnamon
- NO BULL Dairy-free Vanilla
- Coconut whipped cream
Cut the layers of sponge from your cake slice as to separate them from the icing. Set them aside. In a blender combine your oat milk, shredded carrots, raisins, pineapple, cake frosting, cinnamon and a heaping scoop of NO BULL Vanilla. Then, take your remaining carrot cake sponge and pulse it in a food processor so that you get some moist crumbles. Set aside 1 tablespoon of crumbles for your topping. With your shake mixed, add in the rest of the crumbles and only pulse your blender a few times–this creates a blizzard style shake with little cake crumbles! Top with whipped cream and carrot cake crumbles, and enjoy!