Carrot Cake Cooler

One of my friends usually requests a carrot cake as her birthday treat, but this year, she decided to forego the carrot cake as she wanted to begin the year with an eye towards better health.  So, instead of a high fat, high sugar (and yes, yummy) carrot cake, we had Carrot Cake Coolers to celebrate.  Usually I think about these for a warm weather treat, but they are actually great anytime.  Besides, after all that holiday eating, I’m sure your liver would be happy with the extra love from the carrot juice!

This recipe is adapted  from the Carrot Cake Cooler recipe in The Complete Idiot’s Guide to Eating Clean by Diane A. Welland, M.S., R.D.


  • 6 tbls. fresh carrot juice
  • 3 tbls. reduced fat (lite) coconut milk
  • 3 tbls. unsweetened pineapple juice
  • 4 tbls. rice milk
  • Cinnamon and nutmeg

Combine the juices and milks, stir, and serve over ice with a dash of cinnamon and nutmeg on top.

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