This vegan carrot cake smoothie tastes like carrot cake but can be enjoyed for breakfast, a snack or a healthy dessert.

Healthy Vegan Carrot Cake Smoothie - Running on Real Food

This thick, creamy smoothie is not only packed with nutrition, it tastes like dessert! It’s also a sneaky way to get some extra veggies into your diet.


  • vegan, gluten-free and high in protein
  • no added sugar
  • enjoy as a smoothie or smoothie bowl
  • tastes like carrot cake!

Ingredient Notes

  • pineapple – frozen pineapple is best but if you only have fresh, that’s ok too, you can also use unsweetened canned pineapple tidbits
  • frozen banana – a must, makes it perfectly thick and creamy!
  • carrot – use fresh, raw carrot
  • protein powder – any vanilla protein powder works, use a vegan protein powder to keep the recipe plant-based
  • almond milk – any plant-based milk is suitable

Complete list of ingredients and amounts is in the recipe card below.

Vegan Carrot Smoothie Recipe - Running on Real Food

Should I use raw or cooked carrot?

  • If you have a high-speed blender like a Vitamix or Blendtec, roughly chopped raw carrots work.
  • No high-speed blender? Use finely grated raw carrot.
  • Frozen carrot is also fine but I’d suggest thawing it first if you don’t have a high-speed blender.
Pineapple Banana Carrot Smoothie Recipe - Running on Real Food

What can I add to this smoothie?

This smoothie is quite low in calories so it’s suitable for a snack, light breakfast or healthy dessert.

To bump up the calories a bit and make it a larger sized smoothie, I would suggest adding any of the following, totally optional of course, but sometimes you want something with more staying power, ya know?

  • 3-4 fresh, soft dates
  • 1-2 tbsp of chia seeds or ground flax
  • 2-3 tbsp of hemp seeds
  •  2-3 tbsp of unsweetened shredded coconut flakes or using light coconut milk instead of almond milk
  • 2 tbsp of almond or cashew butter
  • 1/4 cup of rolled oats
  • 1/4 cup of almonds or cashews

You may need to adjust the liquid a bit if you make any of these changes. Another option is to make it as a smoothie bowl and top it with coconut, granola, banana and almond butter.

For more additions, check out my list of the best vegetables to add to smoothies or the best superfoods to add to smoothies.

Smoothie Bowl Option

This recipe is delicious as is but it’s also awesome as a thicker smoothie bowl, especially topped with granola, coconut and banana.

To make a smoothie bowl, reduce the liquid to 1/2 a cup and blend on low either stopping to scrape down the sides or using your blenders tamper to press the ingredients down until they blend. You may need to add just a bit more liquid until you can get it to blend.

For more smoothie bowls, check out my matcha smoothie bowl or strawberry beet smoothie bowl.

Vegan Carrot Cake Smoothie - Running on Real Food

More Recipes

Healthy Vegan Carrot Cake Smoothie - Running on Real Food

Vegan Carrot Cake Smoothie

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 1x
  • Category: Smoothies, Breakfast
  • Method: Blender
  • Cuisine: American
  • Diet: Vegan

This vegan carrot cake smoothie tastes like carrot cake but is healthy enough to enjoy for breakfast or a yummy snack any time of day. You’ll love this creamy blend for a high-protein treat!



  • 1 cup almond milk or plant-based milk of choice (250 ml)
  • 1 cup frozen pineapple chunks (140 g)
  • 1 small frozen banana (110 g)
  • 1 cup chopped fresh carrot (100 g, about 1 medium or 2 small carrot)
  • 1 serving vegan vanilla protein powder (30 g)
  • 1/2 tsp cinnamon


  1. Add the milk to a high-speed blender then add the rest of the ingredients.
  2. Start blending on low then slowly increase speed and blend until smooth and creamy. If needed, add up to 1/4 cup additional milk to get it to blend and then reach your desired consistency.
  3. Pour into a glass and enjoy.


This is also amazing as a smoothie bowl. To make it, simply decrease the liquid to 1/2 cup and use the tamper of your blender to press the ingredients down, blending on low until you have a thick, ice cream-like consistency.


  • Serving Size: 1
  • Calories: 289
  • Fat: 3 g
  • Carbohydrates: 47 g
  • Fiber: 10 g
  • Protein: 24 g

Keywords: carrot cake smoothie, carrot smoothie