Add frozen bananas, frozen carrots, frozen clementine, pitted date, milk, cinnamon, and vanilla into a blender. Reserve 1 tablespoon of the coconut for topping, then toss the other amount into the blender. Blend on smoothie setting (or medium speed) for 30 seconds to one minute (or until desired smoothie bowl consistency is achieved.)
Pour into a chilled bowl and top with shredded cooked carrots, chopped walnuts, raisins, and remaining shredded coconut. Enjoy!
Nutrition Facts
Carrot Cake Smoothie Bowl
Amount Per Serving
Calories 351Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g30%
Polyunsaturated Fat 5g
Monounsaturated Fat 1g
Cholesterol 6mg2%
Sodium 91mg4%
Potassium 981mg28%
Carbohydrates 56g19%
Fiber 8g32%
Sugar 24g27%
Protein 8g16%
Vitamin A 7396IU148%
Vitamin C 14mg17%
Calcium 193mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.