Carrot Cake Smoothie
I turned my love for classic carrot cake into a creamy and protein-packed Carrot Cake Smoothie. I simply love the combination of fresh carrots, coconut milk, and warm spices in a glass. It comes together in just 5 minutes and tastes like dessert for breakfast.
Servings: 2
Calories: 669kcal
Equipment
Ingredients
- ½ cup chopped carrots
- 1 cup full fat canned coconut milk , or other dairy free milk (see note)
- ¼ - ½ cup maple syrup , add more for extra sweetness if preferred
- ½ cup oats
- ½ cup cashews , see note
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon ground ginger
- 1/8 teaspoon sea salt
- 2 cups ice , about 26 cubes
Optional toppings:
Instructions
- Put everything but the ice into a blender. Blend until creamy.
- Add the ice and blend until smooth.
- Serve with toppings of choice!
Notes
- My #1 Secret Tip for making this carrot cake smoothie is to steam the carrots for a few minutes before blending if your blender is not very powerful. I learned this trick when my kids were little and I wanted their smoothies to be silky smooth without any crunchy bits, and it really makes the drink extra creamy and easy to enjoy.
- Chill your ingredients: Use cold milk and cold carrots so the smoothie is nice and refreshing without needing too much ice.
- Adjust sweetness to taste: Taste the smoothie before pouring and add a little extra maple syrup if your carrots are not very sweet.
- Boost the nutrition: Add a small handful of spinach or a scoop of plant-based protein powder for extra nutrients without changing the flavor much.
- Blend long enough: Let the blender run for at least 30–60 seconds so the texture is completely smooth and creamy.
Nutrition
Calories: 669kcal | Carbohydrates: 64g | Protein: 12g | Fat: 44g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 191mg | Potassium: 818mg | Fiber: 9g | Sugar: 32g | Vitamin A: 5358IU | Vitamin C: 6mg | Calcium: 144mg | Iron: 6mg