Carrot Cake Shake

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Carrot Cake Shake
  • 4Servings


  • 1 1/2 cups carrot juice
  • 3 ounces cream cheese, at room temperature
  • 2 tablespoons plus 1 1/2 tsp. malted milk powder
  • 1 teaspoon ground cinnamon, plus more for garnish
  • 1 pint vanilla ice cream
  • Whipped cream
  • 4 carrot ribbons


In blender, puree first 3 ingredients with 1 tsp. cinnamon and a pinch of salt; blend in ice cream. Divide among glasses. Top with whipped cream, sprinkle with cinnamon and garnish with carrot ribbons.