Cinnamon and Ginger Carrot Juice | Midwest Living

Cinnamon and Ginger Carrot Juice

Cinnamon and Ginger Carrot Juice

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  • Makes: 2 servings
  • Yield: 1 3/4 cups
  • Total Time 10 mins

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This refreshing twist on the usual carrot-orange juice swaps cucumber for OJ and adds tummy-friendly fresh ginger. Make it in a high-powered blender or juicer.


  • 1 pound carrots, scrubbed (preferably organic)
  • 1/2 medium cucumber, peeled, seeded and chopped
  • 1 tablespoon peeled, chopped fresh ginger
  • 1 teaspoon ground cinnamon


  1. n a high-powered blender, combine carrots, cucumber, ginger and cinnamon. Blend until nearly smooth. Pour through a fine-mesh sieve to serve. (Or pass the first three ingredients through a high-powered juicer; whisk in cinnamon before serving.)

Nutrition Facts

(Cinnamon and Ginger Carrot Juice)

Servings Per Recipe 2, vit. A (IU) 37919, pro. (g) 2, Thiamin (mg) 0, vit. C (mg) 14, Niacin (mg) 2, Riboflavin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 0, Cobalamin (Vit. B12) (µg) 0, chol. (mg) 0, Folate (µg) 45, Monounsaturated fat (g) 0, Potassium (mg) 781, carb. (g) 24, sodium (mg) 158, Trans fatty acid (g) 0, iron (mg) 1, Polyunsaturated fat (g) 0, calcium (mg) 91, sugar (g) 11, fiber (g) 7, Fat, total (g) 1, cal. (kcal) 102

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