^[1]I know that pineapple isn’t a component of all carrot cake recipes, but the carrot cakes I liked the most were always those that included it.  Similarly, you can omit the coconut if you’re not a fan.  The walnuts add Omega-3s add more protein. Recipe and photo contributed by Ricki Heller, from Diet, Dessert and Dogs ^[2].

Makes 1 serving

• 2 to 6 leaves mild-tasting lettuce (to your taste)
• 1 large carrot, steamed
• 1 tablespoon lemon juice
• 1/2 cup  fresh or frozen pineapple chunks
• 1 tablespoon unsweetened shredded coconut
• 2 tablespoons raw walnut pieces
• 1/2-inch piece fresh ginger, peeled
• 7 to 10 drops plain or vanilla stevia liquid, to your taste
• 1 teaspoon cinnamon
• 1 scoop of your favorite plain or vanilla protein powder
  (I used SunWarrior vanilla)
• 1 cup unsweetened soy, almond, rice or hemp milk

Combine all ingredients in a high-speed blender and blend until perfectly smooth, scraping down sides a couple of times if necessary (for a cold smoothie, add 2-3 ice cubes).

Pour into a large glass and garnish with a sprinkle more cinnamon, if desired.

Ricki Heller is the author of Sweet Freedom ^[3] and several e-books on specialty cooking subjects. Visit her at Diet, Dessert, and Dogs. ^[4] 

• Enjoy more of VegKitchen’s fruit smoothies. ^[5]