Carrot Cake Smoothie Bowl

📝 Ingredients

• 1 carrot (about 80 g)
• 1 very ripe banana (about 120 g peeled), frozen in slices
• 150 g plain skyr, 0 % fat
• 30 g rolled oats
• 50 ml semi-skimmed milk
• ½ tsp ground cinnamon + ¼ tsp ground ginger
• 10 g walnut halves (about 4 halves)
• 10 g raisins (about 1 tbsp)
• 20 g plain cream cheese + 1 tsp honey (for the frosting)

🍴 Utensils

• Powerful blender
• Grater (fine holes)
• Peeler
• Flexible spatula
• Knife
• Bowl

📖 Steps

1. The day before, or at least 4 h ahead, peel the banana, cut it into 1 cm slices and freeze them flat in a container, without overlapping. The riper and more speckled the banana, the sweeter the bowl will naturally be.
2. Peel the carrot and grate it on the fine holes of the grater: finely grated, it blends without leaving any stringy bits. Roughly chop the walnut halves with a knife.
3. Make the frosting by stirring the cream cheese and honey together with a spoon until smooth, then keep it in the fridge. Get everything ready before blending, as the bowl starts to melt as soon as it's served.
4. Put the milk, skyr, grated carrot, oats, cinnamon and ginger into the blender. Leave to stand for 2 min so the oats soak up some liquid; the texture will be smoother. Add the frozen banana slices on top.
5. Blend using the pulse setting, then at full speed for about 1 min, stopping to scrape down the sides with the spatula, until you have a thick, smooth, pale orange cream. If the blade spins freely, scrape down and press the mixture in rather than adding more liquid.
6. Pour into the bowl and smooth with the back of a spoon. Spoon the frosting into the centre in a spiral, then scatter over the chopped walnuts and raisins. Enjoy straight away, while the bowl is still very cold and thick.