Carrot Cake Shake

Vegetables gain healthy appeal when whipped into a favorite dessert flavor. I simply steamed extra carrots at dinner, and chilled the leftovers to concoct this delicious blend in the morning. Don’t be tempted to skip the salt; just a pinch heightens the flavors of spices.

Makes: 1-2 servings
Free of: gluten and all top allergens


  • 1 cup (250 mL) chopped sweet carrots, steamed until soft, and cooled
  • 1 very ripe large banana, broken into chunks and frozen
  • 1/2 cup (120 mL) ice
  • 1/4 cup (60 mL) frozen pineapple chunks or peeled orange segments
  • 3/4 cup (175 mL) light coconut milk* or milk beverage (coconut, flax, rice or hemp)
  • 1 tbsp gluten-free quick oats
  • 1 tbsp raisins or 1 pitted Medjool date
  • 1/2 tsp pure vanilla extract or flavoring
  • 1/4 tsp ground cinnamon
  • Pinch ground nutmeg
  • Pinch salt
  • 6-10 drops pure stevia extract, 1-2 tsp honey, or sweetener of choice, to taste

Recipe Tips

*A Note on Coconut       Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.


  1. Place carrots, banana, ice and pineapple in a blend, with the carrots closest to the blades.
  2. Add coconut milk or milk beverage, oats, raisins or date, vanilla, cinnamon, nutmeg and salt, and blend until smooth.
  3. Taste test and blend in sweetener, as needed.

is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of