Hello, friends! It’s National Carrot Cake Day, and carrot cake is absolutely my hands-down final answer unequivocally favorite cake. And I have no time whatsoever to make cake. I have things, guys. Stuff. Wednesdays are like that. I’m planning dinner and am still a little overstuffed from lunch.
*Sidenote: One of these days really soon, we need to talk about the culinary magic that is happening in Oakland (CA). I just at a burger dressed with chicken chiccharones and some kind of cilantro sauce that will haunt my dreams.
Anyhoo, not enough time but I still want some. And after the lunch I just had, it should have at least a whisper of health swirling around it.
Carrot Cake Smoothie it is! It’s dairy-free and light, spicy and carrot-y, and enriched with a big dollop of cashew cream to thicken it up a little and provide a little creaminess.
Carrot Cake Smoothie
3 medium carrots, trimmed and scrubbed
1 medium-large apple, cored and sliced
1 medium sweet potato, peeled and sliced
1/4 c. cashew cream (recipe follows)
Cinnamon and nutmeg, to taste
5-6 ice cubes
Run the carrots, orange, apple, and sweet potato through a juicer. This should yield about 1 1/2 cups of juice. In a blender, combine the juice and the rest of the ingredients in a blender and set to liquify. Blend until the frothy and smooth.
Drink with reckless abandon.
2 c. raw cashews
1 1/2 c. very hot water
2 Tbsp. honey
Pinch of salt
Pinch of cinnamon
In a medium bowl, combine the cashews and water. Set aside for one hour. Combine the nuts and water with the rest of the ingredients in a blender, and set to liquify. Process until mixture is completely smooth.