Yes, you read that right, carrot cake juice. What the wha. . .? Yep, I pureed a slice of cake. Grab a straw. Kidding! That would be nothing short of disgusting.
Nope, this carrot cake juice is made with fruits, a few nuts, spices and honey. Now here’s the secret ingredient that really makes this recipe: granola. It gives the whole ensemble that cake-like taste. I figure if people throw oatmeal in their smoothies, why not granola. And let me tell you, the granola makes this recipe.
I can’t take credit for this fun dessert to juice concept. It belongs to Williams-Sonoma. I partnered up with them to create a juice around one of my favorite desserts. As you can see, I chose a tropical carrot cake to go with–that’s why you see the pineapple and mango.
And if you love cake like I do, here’s one with a few less calories and way healthier. Did I just say that? Scratch. Here’s a juice that tastes as good as cake, but without the frosting. I know, I miss the frosting too, so I had a cupcake after this to get my buttery fill—you can too, so get juicing.
Small note: I used a Blendtec to make this. If your blender isn’t as powerful, your juice may be slightly grainy from the granola not being fully pulverized. If you really want to make this even smoother, check out these juicers from William-Sonoma here. Psst. . . I’m going to ask Santa for the Huron Slow Juicer.
- 5 oz. carrots
- 3 oz. mango
- 3 oz. pineapple
- 3/4 oz. coconut
- 1/4 oz. walnuts
- pinch of fresh ginger
- 1/4 teaspoon vanilla
- 1/8 teaspoon cinnamon
- 1 3/4 oz. granola
- 8 oz. orange juice
- 4 oz. pineapple juice
- Place all ingredients in a blender and process until smooth.