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Carrot Cake Protein Shake

Carrot Cake Protein Shake

Calories 284 (12% from fat)
Fat 3.7 gram
Saturated Fat 0.5 gram
Trans Fat 0 mg.
Chol. 44 mg.
Sodium 992 mg.
Carb. 32 gram
Fiber 4.4 gram
Sugar 19.2 gram
Sugar Alcohol 0 gram
Protein 26 gram

Ingredients


1 cup unsweetened almond milk

1/2 cup no sugar added pineapple chunks with juice
(We used Libby's Skinny Fruits Chunk Pineapple with no added sugar.)

3/4 cup shredded carrots

4 oz. fat free cream cheese

1/2 a scoop (8 tsp.) protein powder
(We used GNC Pro Performance 100% Whey Protein Vanilla Flavor.)

dash of cinnamon, ground

1 tsp. vanilla extract

1/4 tsp. coconut extract

2 or 3 Tbsp. Splenda or Stevia to taste


You can tailor this recipe a couple ways to suit your tastes. If you want it cold, add three ice cubes as you're mixing it. Some people like it chunky, so blend for about a minute. If you like your shakes smooth, blend for about 2 minutes on high. For an afternoon snack, you might not want as much sugar so cut the serving size in half and put the other half in the refrigerator, cover and drink it the next day.

This recipe is higher in sodium. If you're on a reduced sodium diet, you should consider another option.

1. Put all the ingredients in a blender and mix, about 1 minute if you like it chunky or 2 minutes if you want it smooth.

Yield: 1 Serving


 Carrot Cake Protein Shake

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