This healthy and delicious carrot cake smoothie takes more like a decadent dessert than a nutritious breakfast! You’ll love the naturally sweet taste of this smoothie combined with the healthy benefits of fruits and vegetables!
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Top this delicious smoothie with Coconut Whipped Cream or my sugar free whipped cream!
Carrot Cake Smoothie Ingredients
With a couple of different fruits and vegetables, this carrot cake smoothie packs a nutritious punch to your morning routine while feeling like you are sneaking in a treat!
For the coconut whipped cream you will need:
Coconut Milk – For best results, please use coconut milk that does not contain guar gum to make the whipped cream.
Maple Syrup – This is optional for additional sweetness depending on how sweet you want your smoothie to be. As always, use real maple syrup.
Orange Zest – For a little added flavor but this is also optional.
You will need the following for your smoothie:
Coconut Milk – This will form the creamy base of our recipe.
Banana – I love using slightly over-ripe bananas in my smoothies and in my banana bread! Use frozen bananas for this smoothie.
Celery – Celery has a high water content and is a good source of vitamin K, folate, and fiber.
Orange – We all know oranges are high in vitamin C and fiber so they’re an excellent nutritious addition to this recipe. They also add a lovely sweetness to the carrot cake smoothie.
Carrots – I mean of course we need carrots! Carrots are an excellent source of beta carotene, which is excellent for eye health, as well as fiber. They also provide a sweetness to the smoothie.
If you are searching for more healthy recipes, try this Blueberry Chia Seed Pudding too!
Spices – These are common spices in carrot cake so of course we’re going to find them in a carrot cake smoothie! Cinnamon, allspice, and nutmeg are used to give the smoothie a classic carrot cake taste!
Ice Cubes – Ice cubes are added to smoothies to keep them icy, cold, and refreshing but also to add a source of water and hydration.
Optional Garnish – You can garnish this smoothie with ground cinnamon, shredded coconut, shredded carrot, or finely chopped walnuts.
Too busy to make this right now? Pin for later to your favorite Pinterest Board!
How to Make Coconut-Whipped Cream
While coconut whipped cream may sound difficult it’s actually rather simple!
The night before or at least several hours before you plan to top your carrot cake smoothie or any other dish, place your can of coconut milk in the fridge to chill.
Remove the can from the fridge carefully so as not to shake or turn it. Carefully, remove the lid and scoop out the solidified “cream” at the top of the can and transfer it to a mixing bowl. Add the maple syrup and orange zest if desired and using a hand mixer blend until light and airy. You may need to allow the cream to warm up slightly if it is lumpy.
Store in an airtight container in the fridge until ready to use.
If you aren’t up for the coconut whipped cream, check out my homemade maple whipped cream or my whipped cream dispenser recipes!
How to Make a Carrot Cake Smoothie
For the smoothie, add the coconut milk and frozen banana to a high-speed blender and blend until smooth or about 30 seconds.
Add celery, orange, carrots, cinnamon, allspice, nutmeg, and ice cubes. Then blend on high until completely combined and creamy.
Pour into glasses and top with a scoop of coconut whipped cream!
Garnish with a dash of ground cinnamon, shredded coconut, shredded carrot, or finely chopped walnuts.
You can make this smoothie ahead of time and store it in an airtight container in the fridge for a few days.
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Carrot Cake with Cream Cheese Frosting
Carrot Cake Smoothie with Coconut Whipped Cream
Equipment
Ingredients
Coconut Whipped Cream Ingredients
- 1 13.5 oz can coconut milk chilled
- 1-2 Tablespoons real maple syrup optional
- 1 teaspoon orange zest optional
Carrot Cake Smoothie Ingredients
- 1 cup coconut milk
- 1 large frozen banana cut into chunks
- 2 stalks celery roughly chopped
- 1 large orange peeled
- 4 large carrots roughly chopped
- ¾ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¾ teaspoon allspice
- 4-6 ice cubes
Instructions
- To make the coconut whipped cream, chill the coconut milk in the fridge for several hours or overnight. To prepare, remove the can from the fridge without shaking or turning it and remove the lid.
- Scoop out the solidified "cream" from the top of the can and transfer it to a mixing bowl. Reserve the remaining coconut milk for the smoothie.
- Add the maple syrup and orange zest, if desired, to the mixing bowl and blend with a hand mixer until light and airy. You may need to allow the coconut cream to warm up a bit before blending if lumps persist. Cover and place in the fridge until ready to use.
- To make the smoothie, add the coconut milk and frozen banana chunks to a high-speed blender and blend until smooth, around 30 seconds.
- Add the celery, orange, carrots, cinnamon, allspice, nutmeg, and ice cubes. Blend on high speed until completely combined and creamy.
- Pour into glasses and top with a scoop of coconut whipped cream.
- Garnish with a dash of cinnamon, finely chopped walnuts, shredded coconut, or shredded carrot.
NUTRITION
Notes
Smoothie Variations
You can always adapt this to suit your personal tastes as well!
Dates– For added sweetness add a date or two while blending.
Cucumbers – Replace the celery with a cucumber. Both have a high water content!
Chia or Flax Seeds – Boost the nutrition even more by blending in a few chia seeds or flax seeds.
Protein Powder – Add a scoop of your favorite vanilla protein powder to boost the protein.
Final Thoughts
If you’re craving the taste of carrot cake, this delicious and healthy carrot cake smoothie can hit the spot! Plus it’s just delicious for breakfast or a snack!
