Carrot Cake Smoothie is a great way to start your day! Packed with real, simple ingredients and slightly sweetened so it tastes just like your favorite carrot cake recipe!
Why You Will Love This Recipe
- Easy: As with most smoothies, they are just SO easy! Throw it all in a blender and you are good-to-go within a few minutes.
- Carrots: Carrots are a great source of beta-carotene (as well as many other things!) – what an awesome way to get your veggies in early in the morning.
- Slightly Sweetened: I usually don’t add extra sweeteners to my smoothies, other than fruit, but for this one (which is a little special) I did add in some extra sweeteners (maple syrup and a touch of molasses for that true carrot cake taste).
What You Will Need
- frozen banana: this adds in a little sweetness and it also helps thicken the smoothie
- unsweetened almond milk: this add just enough liquid so the smoothie isn’t TOO thick!
- plain, dairy-free yogurt: this also helps thicken the smoothie – I like this kind.
- carrots: duh, it’s a carrot cake smoothie – we have to have carrots! But this is a good reason to use a high-speed blender as it needs to be able to break down raw carrots 🙂
- ground cinnamon + ground nutmeg: traditional carrot cake spices
- maple syrup + molasses: add a little extra sweetness and they can also be found in carrot cake (we use molasses in ours).
- (optional) handful of ice cubes: if you weren’t able to use frozen banana then adding in a handful of ice cubes will help thicken a little!
- toppings: coconut flakes and chopped walnuts (optional): if you want to be extra fancy then add on some fun toppings! Whipped almond milk is fun too!
How to Make a Carrot Cake Smoothie
- Step One: gather your ingredients
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Carrot Cake Smoothie – a yummy breakfast treat that is perfect for Spring!
- 1 large frozen banana
- 2 tablespoons unsweetened almond milk, more if desired
- 5oz plain, dairy-free yogurt
- 1–2 carrots, chopped (about 1/2 – 3/4 cup)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 tablespoon maple syrup
- 1 teaspoon molasses
- (optional) handful of ice cubes
- toppings: coconut flakes and chopped walnuts (optional)
- Combine ingredients into a high-speed blender.
- Blend on high until consistency is smooth, stopping to scrape down the sides when needed.
- Taste and add additional almond milk (1 tablespoon at at time) to thin it out, add additional maple syrup (1 tablespoon at at time) to sweeten and add handful of ice cubes to thicken.
- Serve and enjoy!
- Collagen: I have also added collagen to this smoothie and it is really good! You could also adding a protein powder if you wanted!
- Dates: You can also skip the molasses and use a date to help sweeten this too – I would recommend letting your date sit in some hot water for a while before using it so it breaks down more easily in the blender, otherwise you might end up with little date chunks in your smoothie.
- Toppings: You can make this even more decadent if you want my topping with a whipped almond milk!
- Plain Dairy-Free Yogurt: this is the specific yogurt I used to make this smoothie! I was excited to find a “plain” dairy-free yogurt!
Keywords: carrot cake smoothie