The third of February (this Sunday) is, in several countries around the world, carrot cake day and we are happy to celebrate this because carrot cake, and perhaps even the carrots themselves, are good in so many different ways.

In Sweden, the home of team FP,  our agriculture is able to self-suffice our carrot consumption which means that we can eat carrots every day of the week if we so wish and with a good conscience. As much as 9 out of 10 carrots consumed in Sweden are actually grown here. In addition these root vegetables are packed with vitamins C and D, which is particularly important to consume in northern regions during January and February, not to mention their carotene content which is a precursor for vitamin A – effective against free radicals. In fact, it is the carotene that gives the carrot its color.

Prepare yourself for a brief carrot history here; it is actually said that the carrot cake itself became popular during the Second World War due to the sugar ration. Those with a sweet tooth searched high and low for a good substitute in desserts and then discovered how nice the carrot’s natural sweetness worked in cakes and pastries. Today, the carrot cake is a big favorite, and yes, even so popular then that it has its very own day in the calendar.

We suppose you’re not too surprised to find out that today’s smoothie is then, you guessed it – carrot cake smoothie! It will calm any sweet cravings you might have and includes a lovely arsenal of anti-inflammatory spices. Happy carrot cake day!

Carrot Cake Smoothie
(2 glasses)

1 carrot
1 green banana (preferably frozen in slices)
1 teaspoon of ground cinnamon
½  teaspoon ground cardamom
¼  teaspoon ginger ground
6 walnuts (preferably soaked)
1 cup of preferred plant-based milk

Scrub the carrot(no need to peel though) and cut into chunks. Remember most of the benefits lye within the peel. If you happen to have carrots with the stem and leaves- save that part and throw it in your favorite green smoothie, or mix it into a pesto along with basil, garlic, hazelnuts and lemon.

Add the carrot pieces, the banana (we always choose green bananas because they contain more of super-fiber pectin), cinnamon, cardamom, ginger, walnuts and cold plant milk in a mixer and press start. Add some ice cubes if you like your smoothies extra cold and mix into a smooth smoothie. Pour into two glasses. Cheers – to you and to carrots!

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