Carrot Cake Smoothie – Healthy and Creamy!

Having this Healthy and Creamy Carrot Cake Smoothie is a delicious way to start your day! It’s by far one of my top smoothie recipes.

Wouldn’t you want to enjoy your favorite cake in smoothie form? I know I do! Satisfy your dessert cravings with a carrot smoothie made with fresh ingredients. The natural sweeteners of the orange and carrots give a boost to the carrot cake flavor of this smoothie. 

The simple ingredients used in this recipe can be easily found at your local grocery store. A spoonful of homemade coconut whipped cream serves as the perfect finishing touch for this tasty smoothie recipe.

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Kitchen Tips

• For best results, use coconut milk that does not contain guar gum to make the whipped cream.
• If you want to make a vegan carrot cake smoothie, any oat milk, cashew milk or unsweetened almond milk can be a great alternative.
• If you made more than what you can consume, place the leftover smoothie in popsicle molds and enjoy for next time.

Did You Know?

• Oranges are naturally rich in Vitamin C.

What To Serve with a Healthy and Creamy Carrot Cake Smoothie

I recommend enjoying this healthy Carrot Cake Smoothie with any of these:

• Toast
• Cereal
• Scrambled eggs for protein

Ingredients for Healthy and Creamy Carrot Cake Smoothie

For The Coconut Whipped Cream

• 1 13.5-oz. can coconut milk, chilled
• 1-2 T. maple syrup (optional)
• 1 t. orange zest (optional)

For The Smoothie

• 1 c. coconut milk
• 1 large banana, cut into chunks and frozen
• 2 large stalks celery, roughly chopped
• 1 large orange, peeled
• 4 large whole carrots, roughly chopped
• ¾ t. cinnamon
• ¾ t. ground allspice
• ½ t. ground nutmeg
• 4-6 ice cubes

Optional Garnish

• Ground cinnamon
• Celery stalks
• Finely chopped walnuts

Supplies Used

• High-powered blender

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How To Make a Healthy and Creamy Carrot Cake Smoothie

Step #1. Chill coconut milk in refrigerator for several hours or overnight. To prepare, remove can from refrigerator without shaking or turning and remove 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 smoothie.

Step #2. Add maple syrup and orange zest, if desired, to 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 refrigerator until ready to use.

Step #3. Add the coconut milk and frozen banana to a high-speed blender and blend until smooth, around 30 seconds.

Step #4. Add celery, orange, raw carrots, cinnamon, allspice, nutmeg, and ice cubes. Blend on high speed until completely combined and creamy. Do this for approximately 1-2 minutes.

Step #5. Pour into glasses and top with a scoop of coconut whipped cream. Garnish with a dash of cinnamon or finely chopped walnuts (for a nutty flavor), if desired, and serve immediately. Enjoy!

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Other Drinks To Try

If you enjoyed this Carrot Cake Smoothie, I highly recommend trying these great recipes:

• Vanilla Chai Tea Latte
• Sweet Blackberry Iced Tea
• Melon and Apple Sangria
• 4 Easy and Refreshing Infused Water Recipes

Carrot Cake Smoothie - Healthy and Creamy

Lori

Having this Healthy and Creamy Carrot Cake Smoothie is a great way to start your day! It's by far one of my top five favorite smoothie recipes.

Print Recipe Pin Recipe

Prep Time 10 mins

Total Time 10 mins

Course Breakfast

Cuisine American

Servings 2

Ingredients

  

For The Coconut Whipped Cream

• 1 can (3.5- oz.) coconut milk , chilled
• 1-2 T. maple syrup (optional)
• 1 t. orange zest (optional)

For The Smoothie

• 1 c. coconut milk
• 1 large banana , cut into chunks and frozen
• 2 large stalks celery , roughly chopped
• 1 large orange , peeled
• 4 large whole carrots , roughly chopped
• 3/4 t. cinnamon
• 3/4 t. ground allspice
• 1/2 t. ground nutmeg
• 4-6 ice cubes

Optional Garnish

• Ground cinnamon
• Celery stalks
• walnuts , finely chopped

Instructions

 

• Chill coconut milk in refrigerator for several hours or overnight. To prepare, remove can from refrigerator without shaking or turning and remove 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 smoothie.
• Add maple syrup and orange zest, if desired, to 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 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, raw carrots, cinnamon, allspice, nutmeg, and ice cubes. Blend on high speed until completely combined and creamy. Do this for 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 (for a nutty flavor), if desired, and serve immediately. Enjoy!

Keyword Drink

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