Plant Based Eating

Carrot Cake Shake

I am getting excited because of all the wonderful spring food is starting to come back in season. Spring is all about new growth and fresh beginnings. I find that the spring vegetables follow the same idea. Dill, chives, asparagus, green onion, leeks….they are all refreshing and a delicious taste of the season.

It happens to be Easter Sunday today (Hoppy Easter!), and this holiday is known for it’s springy meals. I celebrated yesterday with my family and wanted to bring a tasty vegan dessert for myself. I ended up making a chocolate strawberry raw “cheese”cake. The thing about making raw vegan cheesecakes is that they use nuts instead of cream cheese for the filling. Since I didn’t want to use a lot of nuts for the cake, I tried to substitute with zucchini, wanting to bring in more veggies. The result was that the cake didn’t quite hold its consistency. It was tasty, but not quite a “cheese”cake. Let’s just say, baking isn’t my strong suit in the culinary department. But, while I was eating my chocolate strawberry porridge last night for dessert, everyone else was having carrot cake. It reminded me of a recipe I made last Easter that turned out really tasty: Carrot Cake Shake.

Smoothies and Shakes are probably the one dessert I can master each and every time. All I do is figure out what tastes good together, throw it in a blender, and volia, and easy-peasy dessert. Last Easter, I wanted a dessert that was spring related but healthy as well. This carrot cake shake reminds me of the classic carrot cake, but is sugar free, gluten free, dairy free and contains all these wonderful health benefits:

Carrots – Bunnies know best! Carrots are a great source of Vitamin A, which helps our skin, hair, and nails. The have a good amount of fiber and can help our digestive systems as well.

Banana – Bananas help maintain strong bones, aiding in the prevention of arthritis and osteoporosis. They are also another plant that has a good amount of fiber and can help with constipation.

Walnuts – Scientific studies have shown the link with walnuts and brain functions. The omega-3’s increase activity in the brain and can help with optimal functioning.

So, ready to make a tasty and healthy dessert that is quick to make?

Carrot Cake Shake

(serves 1)



  • 1/2 frozen banana
  • 1 carrot – chopped loosely
  • 2-3 dates
  • 1 1/2 tsp maple syrup
  • 1/4 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/8 tsp ground cloves
  • 1/2-1 cup unsweetened almond milk (or other non-dairy milk)
  • 1/8-1/4 cup chopped walnuts
  • 2 tbsp raisins


  1. In a blender, blend carrots, almond milk, banana, vanilla extract, cloves, cinnamon, and maple syrup on high speed until a smooth texture forms.
  2. Stir in chopped walnuts and raisins.
  3. If you desire, garnish with Cashew Cream Cheese Frosting by blending 1/4 cup cashews with 1/2 tbsp coconut oil, 1 tsp vanilla, and 1 tbsp honey in a blender on high speed, and spooning on top.

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