Carrot Cake Smoothie Recipe

5 from 1 vote

Carrot Cake Smoothie Recipe

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!

Course Drinks

Cuisine American

Keyword beverage, Carrot Cake Smoothie, drinks, healthy recipes, smoothie, vegetarian

Prep Time 10

Total Time 10

Servings

Calories 1103kcal

Author Kelly Pugliano

Equipment

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

Get Recipe Ingredients

Instructions

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.
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.
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!

Nutrition