Carrot Cake Protein Smoothie

• 200 g Skim milk (¾ cup)
• 60 g raw Carrot (2.1 oz raw)
• 60 g raw Pineapple chunks (2.1 oz raw)
• 35 g Vanilla whey protein (1.2 oz (about 1¼ scoops))
• 8 g Walnuts (0.3 oz)
• 1 g Ground cinnamon (⅓ tsp)
• 0.2 g Ground nutmeg (a pinch)
• 1 g Vanilla extract (¼ tsp)
• 60 g (a few cubes) Ice cubes (a few cubes (about 2 oz))

You'll need: Blender, Grater, Glass.

Method

1. Grate the carrot

   Peel the carrot and grate it finely.

   Grated carrot blends silky smooth. Chunks leave bits even in a good blender.

2. Blend

   Put the milk in the blender first, then the carrot, pineapple, whey, walnuts, cinnamon, nutmeg, vanilla and ice. Blend for 45–60 seconds, until smooth.

   Pineapple brings the sweetness of the cake's crushed pineapple, so you don't need any sugar.

3. Pour

   Pour into a glass and drink straight away.

   Sprinkle a pinch of cinnamon on top for a bit of carrot-cake look.

Swaps

• Walnuts → PecansSweeter and just as cakey.
• Skim milk → Unsweetened almond milkLighter, at about 40 kcal less, with less protein.