{Lightened Up} Carrot Cake Milkshakes

*This post was written in 2011! I’ve updated the recipe and removed a lot of the story-telling :).

A lot of times when the weather starts to warm up my girls and I crave milkshakes! I would never pass up a freshly made strawberry milkshake made from a local ice cream shop, but sometimes we have to limit the amount we have per week :).

This milkshake still contains ALL the creaminess, but it’s lightened up and naturally sweetened!

I think my favorite part is the whipped topping made with Coconut Cream! We had a lot of leftover cream so the girls and I dipped fresh berries in it alongside the milkshakes. Such a yummy treat!



{For the milkshakes}

1 frozen banana, sliced

1 cup non dairy milk, frozen into ice cubes

2 TB. non dairy milk, or more if needed to blend

1/4 cup chopped carrots

2 pitted dates

1 tsp. vanilla

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ground cloves

1/2 cup ice cubes

{For the whipped topping}

1 can refrigerated coconut milk, full fat

2 -3 TB. pure maple syrup


{For the Milkshake}

  1. Add all ingredients into a blender and puree until smooth and creamy!

{For the whipped topping}

  1. Open the bottom of the can and remove all the solid cream, NONE of the liquid. In a bowl, add the cream with the syrup and beat until fluffy, for 5 minutes. Top the milkshake with the cream and enjoy! {There will be leftover cream, which is definitely ok! You can dip berries in it!}

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