This vegan carrot cake smoothie tastes like carrot cake but can be enjoyed for breakfast, a snack or a healthy dessert. It’s made from a delicious combo of pineapple, banana, carrot, cinnamon, vanilla protein and almond milk. The recipe is high in protein and fibre, nutritious, has no added sugar and can be made as a smoothie or smoothie bowl.
Smoothie Health Benefits
If a carrot smoothie sounds kind of weird to you, you just gotta trust me on this one. Not only is this creamy smoothie packed with nutrition, it tastes amazing. It’s like carrot cake in smoothie form! I love using carrots in smoothies. You can use them raw like I usually do or steam or roast them first if you prefer.
I typically use fresh carrot in smoothies but frozen works too. If you’re using fresh carrot, just chop or grate them up and throw them in them blender. If you don’t have a Vitamix or other high-powered blender, I would recommend finely grating them first to make sure your blender will be able to handle them.
Carrots!! One of my fave veggies. I love their subtly sweet taste and enjoy eating them both raw and cooked. Carrots are an excellent food to include in your diet regularly thanks to their fibre, vitamin and mineral content.
They’re a good source of:
- vitamin A from beta-carotene, which promotes good vision, growth and development
- biotin, which plays a role in fat and protein metabolism
- vitamin K which is important for bone health
- potassium, an essential mineral that plays a role in blood pressure
- vitamin B6, a group of vitamins involved in converting food into energy.
In addition, carrots contain a range of plant compounds such as carotenoids that have antioxidant, disease-prevention and immune-boosting properties. And if you remember your mom telling you to eat your carrots for better sight, this is in fact true as carrots contain lutein which in addition to the beta-carotene carrots contains, make them a great food for eye health.
And finally, carrots contain soluble fibre that can help lower blood sugar levels by slowing down the digestion of sugar and starch as well as feed the good gut bacteria for improved digestive and overall health.
For more ideas on adding vegetables to smoothies, check out this post.
Pineapples have a lot going on too. They’re rich in vitamins, enzymes, fibre and antioxidants and are surprisingly low in calories despite their sweet taste.
Did you know that 1 serving of pineapple contains a full days worth of vitamin C? Vitamin C is a powerful antioxidant that helps fight free radicals to protect against heart disease. They’re also high in manganese which is essential in developing strong bones and connective tissue.
One of my favourite things about pineapple though, is it’s bromelain content. Bromelain is an enzyme that’s great for digestion and inflammation, among other things. Athletes and any one suffereing from inflammatory or digestive conditions, might want to consider including pineapple in their diet on a regular basis. My favourite way to eat pineapple is frozen in smoothies like my Mango Pineapple Smoothie but it’s also good in things like overnight oats and savory dishes like pineapple cauliflower rice.
Other Carrot Smoothie Ingredients
- Vegan vanilla protein powder. You guys have probably noticed I pretty much always add protein powder to my smoothie recipes. You can’t beat it for the boost in protein, sweetness and thickness it adds. When looking for a good whole food, plant-based protein powder, watch for minimal ingredients lists with no artificial flavours, sweeteners or colours. I use a brown rice, hemp, chia, alfalfa, quinoa blend but pea protein is also a good choice. Some good brands are NuZest, Orgain, Iron Vegan, North Coast Naturals, SunWarrior and Vega.
- Frozen banana. Frozen banana adds sweetness and creaminess to this smoothie. I always have a container full of peeled, frozen bananas for throwing in smoothies. You don’t need much. Half a medium-sized banana does the trick!
- Cinnamon. I used 1/2 a teaspoon of organic ceylon cinnamon to lend to the carrot cake flavour. You can use regular cinnamon of course, but if you can get your hands on some true cinnamon, go for it! I talk about the difference between the two in this post.
- Almond milk. I used almond milk for the liquid but any plant-based milk you like works.
Vegan Carrot Cake Smoothie
Alllright, this creamy carrot smoothie is a breeze to make. You’ll only need a few ingredients and a few minutes in blender.
Make it a Meal
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?
- increasing it to a full banana
- 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.
Try A Smoothie Bowl
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.
In the final recipe I used 1 cup of liquid plus just a bit more to get it to blend. Try to keep it to 1 1/4 cups tops for a nice, thick, creamy smoothie.
One serving of this smoothie provides:
- 289 calories, 47 grams of carbohydrates, 3 grams of fat and 24 grams of protein
- 10 grams of dietary fibre
- 25% of your daily iron and 55% of your calcium (if you use fortified almond milk)
- more than your daily vitamin C
- more than your daily vitamin A (beta-carotene)
- is good for digestion and has anti-inflammatory properties
- contains vitamin K, potassium and B vitamins
More Healthy Smoothie Recipes
Loving this smoothie? Here’s a few more delicious, healthy smoothie recipes you might want to check out:
Lemon Blueberry Smoothie // Strawberry Mango Smoothie // Chocolate Avocado Banana Smoothie // Sweet Potato Smoothie // Strawberry Raspberry Smoothie // Peanut Butter Coffee Smoothie // Mixed Berry SmoothiePrint
This vegan carrot smoothie tastes like carrot cake but is healthy enough to enjoy it anytime you want. This recipe is high in protein and fibre, low in fat, good for digestion, has anti-inflammatory and immune-boosting properties and besides that, it just tastes great!
- 1 cup frozen pineapple chunks (140 g)
- 1/2 a frozen banana (60 g)
- 1 cup chopped fresh carrot (100 g, about 1 medium or 2 small carrot )
- 1 serving vegan vanilla protein powder (30 g)
- 1 cup almond milk, plus more as needed to allow for blending
- 1/2 tsp cinnamon
Add all ingredients to a blender and mix until smooth and creamy. 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