Carrot Cake Milkshake is a delightful and indulgent treat made with classic carrot cake flavors you can taste in each sip! In fact, I even used pieces of carrot cake in the shake. It will surely satisfy your sweet tooth and can be made in just a few minutes. So, save a piece of carrot cake to crumble up and use in this recipe.
Ingredients & Substitutions
Carrot Puree: You will need a cup of plain baby carrot baby food for this recipe. Baby food is essentially pureed carrots without any added salt or spices.
Vanilla Ice Cream: Adding ice cream helps thicken up the milkshake a bit while also adding some sweetness. If you don’t have any on hand, make my no-churn vanilla ice cream to use in the shake!
Carrot Cake: This is the perfect recipe to make if you need to use up any leftover carrot cake. Or, if you just love all of the flavors of the popular cake.
Pumpkin Pie Spice: Add pumpkin spice to the mix. It is made with the common spices found in carrot cake (cinnamon, nutmeg, ginger, and cloves), all in one spice.
Milk: For the creamiest milkshake, use whole milk (which has the highest fat content). However, you could use the milk you have on hand or even substitute a non-dairy alternative.
Garnish: When serving the milkshake, add a dollop of whipped topping and sprinkle a few candied walnuts or candied pecans on top. Yum!
Can I Use Freshly Cooked Carrots Instead of Baby Food?
Yes, you can use cooked carrots instead of baby food in this milkshake. First, peel and chop 2-3 medium-sized carrots. Next, steam or boil the carrots for 10-12 minutes, or until tender. Then, drain and let them cool for a few minutes before adding the cooked carrots to a blender. Blend until smooth; you will need a cup of puree for the shake.
How to Store Carrot Cake Milkshake
Once blended, the carrot cake milkshake can be stored in an airtight container in the refrigerator for up to 24 hours. If you need longer storage, freeze it. It will last in a freezer-safe airtight container for up to a month. When ready to enjoy, let it thaw in the refrigerator overnight. Give it a good stir or mix it in a blender before serving.
Carrot Cake Milkshake
Ingredients
- 1 cup (224 g) plain carrot baby food*
- 1 ½ cups (222 g) vanilla ice cream
- ¼ cup carrot cake, crumbled
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- 1 pinch kosher salt
- ½ cup (122.5 g) milk
- whipped topping, for garnish
- candied walnuts, chopped for garnish
Instructions
- To a blender, add the carrot baby food, ice cream, crumbled carrot cake, brown sugar, pumpkin pie spice, salt, and milk.
- Blend on high until the mixture is smooth and creamy, stopping to scrape down the sides of the blender as needed.
- Pour into a tall glass. Garnish with whipped topping and candied walnuts. Enjoy!
Notes
Can I Use Freshly Cooked Carrots Instead of Baby Food?
Yes, you can use cooked carrots instead of baby food in this milkshake. First, peel and chop 2-3 medium-sized carrots. Next, steam or boil the carrots for 10-12 minutes, or until tender. Then, drain and let them cool for a few minutes before adding the cooked carrots to a blender. Blend until smooth; you will need a cup of puree for the shake.Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
