Description
This Carrot Cake Smoothie is a delicious and nutritious blend that captures the essence of a classic carrot cake in a healthy, convenient drink. Packed with fresh carrot, banana, pineapple, and a blend of nuts and spices, this smoothie is perfect for a quick breakfast or snack that feels indulgent without the guilt.
Ingredients
Scale
Vegetables & Fruits
- 1 large raw carrot, sliced (or shredded if you don’t have a high-powered blender such as a Vitamix)
- 1 frozen medium ripe banana
- ½ cup frozen pineapple chunks
Dairy & Alternatives
- ¾ cup light coconut milk (use any milk you’d like), plus more if necessary
- ¼ cup plain Greek yogurt
Grains & Nuts
- ¼ cup gluten free oats
- 1 tablespoon pecan butter or almond butter
Flavorings & Spices
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of nutmeg
Instructions
- Prepare Ingredients: Slice or shred the large raw carrot to ensure it blends smoothly. Have your frozen banana and pineapple chunks ready.
- Add to Blender: In a large high-powered blender, combine the sliced carrot, frozen banana, frozen pineapple chunks, light coconut milk, plain Greek yogurt, gluten free oats, pecan or almond butter, vanilla extract, ground cinnamon, and a pinch of nutmeg.
- Blend Smoothly: Blend on high for 1-2 minutes until all ingredients are fully combined and the smoothie has a creamy, smooth texture. If the smoothie is too thick, gradually add more coconut milk or your preferred milk to thin it out to your desired consistency.
- Serve: Pour the smoothie into a glass. This recipe makes enough for one full meal-sized smoothie, but if you’re looking for a snack portion, it can serve two smaller servings.
Notes
- Use a high-powered blender for the best texture, especially to blend the raw carrot smoothly.
- You can substitute the coconut milk with any other milk such as almond milk, oat milk, or dairy milk based on preference.
- Adjust the sweetness by adding a natural sweetener like honey or maple syrup if desired.
- gluten free oats are used to keep the recipe gluten-free, but regular oats can be used if gluten is not a concern.
- For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.
- Add ice cubes if you prefer a colder, thicker smoothie.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Smoothie, Breakfast, Snack
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 smoothie (about 16 oz)
- Calories: 300
- Sugar: 18g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 5mg
Keywords: carrot cake smoothie, healthy smoothie, gluten free smoothie, breakfast smoothie, carrot smoothie, vegan smoothie option, pecan butter smoothie
