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Carrot Milkshake

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Adjust Servings:
(1 cup = 240 ml)
16 almonds
2 cups milk
1 tbsp organic sugar or any other sweetener, such brown sugar
3/4 cup thinly sliced carrots
2 generous pinches cardamom powder

Carrot Milkshake

  • Veg
    • 10 mins
    • Serves 1
    • Easy



    Carrot milkshakes can be considered as the alpha super food. This marvelous and nutritious beverage serves the dual purpose of rejuvenating and nourishing the body. Carrot milkshakes have a super delicious taste and they can serve as perfect summer coolers. Kids love colorful foods which is why you should try to spice things up with their milkshakes and smoothies. Just like it is with life, variety is the spice of all good milkshakes! You don’t have to precook the carrots for this milkshake. Just add the carrots to the boiling milk and let stand until they become partially cooked. Add a couple of almonds for necessary thickness, taste and nutrition to your carrot milkshake.

    Looking for a water bottle to store cold Carrot Milkshake to have post-workout? Grab the Drynk from Vaya and sip away!

    Health Benefits

    1. With a glass of carrot milkshake, your eyes get extra protection. This is because carrots have a sizeable amount of lutein, zeaxanthin, and beta carotene; three nutrients that serve to improve thehealth of the eyes. The function of both zeaxanthin and lutein is to ensure that the risk of vision loss related to age is reduced.
    2. One glass of carrot milkshake has the equivalent of about 400% of your body’s total vitamin A requirements!
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    How to Make It

    1. Soak almonds for about 4 to 5 hours. Remove the skin of the almonds. Set aside.
    2. Boil the milk then add the sugar.
    3. Let the milk simmer for 5 minutes. All the while, keep stirring it.
    4. Add almonds, sliced carrots, and cardamom. Remove from the heat and set aside to allow milk to cool.
    5. Blend the carrots, about half the milk, and the almonds in a blender until very smooth. Add remaining milk and blend until smooth.
    6. Serve chilled or at room temperature.


          Approximately 70,000 acres of carrots were harvested in the USA in 2009 for the fresh market.

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