Vegan Carrot Cake Smoothie
This vegan carrot cake smoothie tastes like carrot cake but can be enjoyed for breakfast, a snack or a healthy dessert.
It’s thick, creamy, packed with nutrition and is an easy way to sneak some extra veggies into your diet. There are plenty of ways to customize it too. Try a scoop of almond butter for extra fats and creaminess, blend in some cauliflower to add volume and fiber or add some oats for another layer of flavour and nutrition.
- dietary needs: vegan, gluten-free and high in protein
- no added sugar
- enjoy as a drinkable smoothie or thick smoothie bowl
- tastes like carrot cake!
- low in calories so perfect for a light snack or dessert
- try one of the addition options below to make it a meal
- 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
Tips & Notes
To make this smoothie:
- add the liquid first then add the rest of the ingredients
- start blending on low until it “catches” then slowly increase the speed
- blend briefly on high until completely smooth and creamy
- keep blending time as minimal as possible otherwise the ingredients may melt as the blender heats
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 suitable for a meal replacement, I would suggest 1-2 of the following additions:
- 3-4 fresh, soft dates – sweetens, add calories/carbs for a pre-workout
- 1-2 tbsp of chia seeds or ground flax – thickens and adds nutrition
- 2-3 tbsp of hemp seeds – great source of healthy fats, adds calories
- 2-3 tbsp of unsweetened shredded coconut flakes – adds fats and more carrot cake flavour!
- light coconut milk instead of almond milk – adds fats/calories, creaminess, coconut pairs well with carrot and pineapple
- 2 tbsp of almond or cashew butter – this is my favourite for extra creaminess and flavour
- 1/4 cup of rolled oats – adds extra carbs, fibre and nutrition, thickens
- 1/4 cup of almonds or cashews – an alternative to nut butter, just make sure you have a powerful blender
- 1/2 cup steamed and frozen cauliflower – adds nutrition, fibre and volume
- 1/2 cup coconut yogurt – thickens, adds creaminess and balances out the sweetness from the banana and protein powder
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.
Smoothie Bowl Option
This recipe is delicious as is but it’s also awesome as a thicker smoothie bowl, especially topped with granola, raisins, coconut and banana. To make a smoothie bowl:
- reduce the liquid to 1/2 a cup
- 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 but try to keep the liquid to a minimum fo the thickest, creaminess consistency
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 works but I’d suggest thawing it first if you don’t have a high-speed blender.
Protein powder thickens, sweetness and of course, adds protein to the smoothie. I would recommend making the smoothie with vanilla protein but if you’d like to skip it you can replace it with an extra half a frozen banana.
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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!
- Add the milk to a high-speed blender then add the rest of the ingredients.
- 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.
- 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.
If you don’t have a high-speed blender, finely grate the carrot before adding to your blender.
- Serving Size: 1
- Calories: 289
- Fat: 3 g
- Carbohydrates: 47 g
- Fiber: 10 g
- Protein: 24 g
Keywords: carrot cake smoothie, carrot smoothie