This healthy and delicious carrot cake smoothie recipe tastes more like a decadent dessert than a nutritious way to start the day. The natural sweetness of the orange and carrots are balanced by a trio of complementary spices, while a spoonful of homemade coconut whipped cream serves as the perfect finishing touch.

Can You Use Frozen Vegetables to Make A Carrot Smoothie?

Believe it or not, you can use frozen veggies to make a carrot smoothie. In fact, vegetables that are frozen tend to retain more nutrients than what you would find in the produce section. 

Using frozen vegetables also helps to give your smoothie a creamy consistency. Think of them as mini ice cubes! 

Tools You Will Need to Make A Carrot Cake Smoothie 

These are some of the tools I use to create my carrot cake smoothie:

• Blender
• peeler
• knife
• cutting board
• can opener
• measuring cups and spoons
• zester
• paper straws
• glasses 

Can I Make this Recipe Into A Smoothie Bowl?

Yes! You can make this carrot cake smoothie into a delicious & filling smoothie bowl! What a great way to enjoy your vegetables as a dessert!  

Simply blend extra ice cubes or frozen veggies and use less water or milk to make a super thick consistency. 

If you would like to keep this smoothie vegan, stick to using coconut, cashew, or almond milk rather than regular milk. 

I love when I can incorporate fruits and vegetables into meals or desserts. It helps to pack a nutritious punch without making it obvious! Here are some of our favorite recipes that include veggies that we would love for you to try!  

• PB&J Protein Smoothie
• Zucchini Carrot Muffins
• Pumpkin Drop Cookies
• Strawberry Rhubarb Muffins
• Celery Juice

How to Make A Carrot Cake Smoothie

Chill coconut milk in the refrigerator for several hours or overnight.

To prepare coconut cream, remove the can from the refrigerator without shaking or turning and remove the lid. Scoop out the solidified “cream” from the top of the can and transfer to a mixing bowl.

Reserve remaining liquid coconut milk to use in a smoothie. Add maple syrup and orange zest, if desired, to the mixing bowl and blend until light and airy.

Allow coconut cream to warm up slightly before blending if lumps persist. Cover and place bowl in the refrigerator until ready to use.

To make the smoothie, add the coconut milk and frozen banana to a high-speed blender and blend until smooth, around 30 seconds. Add celery, orange, carrots, cinnamon, allspice, nutmeg, and ice cubes.

Blend on high speed until completely combined and creamy, approximately 1-2 minutes.

Pour into glasses and top with a scoop of coconut whipped cream. Garnish with a dash of cinnamon or finely chopped walnuts, if desired, and serve immediately. Enjoy!

If you enjoy making this delicious smoothie, please help me share the love by sharing on Facebook and Pinterest! 

And be sure to tag us @eatpicks- #eatpicks if you share on Instagram! 

Continue to Content

Yield: 2

Carrot Cake Smoothie Recipe

Print

This healthy and delicious carrot cake smoothie tastes more like a decadent dessert than a nutritious way to start the day. Full of vegetables and fruit!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• Coconut Whipped Cream Ingredients:
• 

• 1 13.5-oz. can coconut milk, chilled

• 1-2 T. maple syrup (optional)

• 1 t. orange zest (optional)
• Smoothie Ingredients:
• 
1 c. coconut milk

• 1 large banana, cut into chunks and frozen

• 2 large stalks celery, roughly chopped

• 1 large orange, peeled

• 4 large carrots, roughly chopped

• ¾ t. cinnamon
• 
¾ t. ground allspice

• ½ t. ground nutmeg

• 4-6 ice cubes


• Optional Garnish:

• Ground cinnamon

• Finely chopped walnuts

Instructions

1. Chill coconut milk in the refrigerator for several hours or overnight. To prepare, remove can from the refrigerator without shaking or turning and remove the lid. Scoop out the solidified “cream” from the top of the can and transfer to a mixing bowl. Reserve remaining liquid coconut milk to use in a smoothie.
2. Add maple syrup and orange zest, if desired, to the mixing bowl and blend until light and airy. Allow coconut cream to warm up slightly before blending if lumps persist. Cover and place bowl in the refrigerator until ready to use.
3. Add the coconut milk and frozen banana to a high-speed blender and blend until smooth, around 30 seconds.
4. Add celery, orange, carrots, cinnamon, allspice, nutmeg, and ice cubes. Blend on high speed until completely combined and creamy, approximately 1-2 minutes.
5. Pour into glasses and top with a scoop of coconut whipped cream. Garnish with a dash of cinnamon or finely chopped walnuts, if desired, and serve immediately.
6. Enjoy!
   

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Kuhn Rikon 3-Set Original Swiss Peeler, Red/Green/Yellow
• 
  Thai Kitchen Organic Unsweetened Coconut Milk, 13.66 fl oz
• 
  Libbey Able Glasses with Lids, Set of 8
• 
  Ninja Professional 72oz Countertop Blender with 1000-Watt Base and Total Crushing Technology for Smoothies, Ice and Frozen Fruit (BL610), Black
• 
  200 Count Paper Straws,Box Package,4 Fresh Color 7.75 Inch Drinking Straws
• 
  OXO Good Grips Locking Can Opener

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 1103Total Fat: 85gSaturated Fat: 73gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 5mgSodium: 302mgCarbohydrates: 90gFiber: 13gSugar: 52gProtein: 13g

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If you are definitely someone who would like to EAT their cake, then check out my friend Mel's Sheet Pan Carrot Cake recipe!