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Creamy carrot smoothie in a glass topped with a few raisins.

Vegan Carrot Cake Smoothie

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Total Time: 5 minutes
  • 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!


Scale

Ingredients

  • 1 cup almond milk or plant-based milk of choice (250 ml)
  • 1 cup frozen pineapple chunks (140 g)
  • 1 frozen banana (120 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

Instructions

  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.

Notes

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.

Nutrition

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

Keywords: carrot cake smoothie, carrot smoothie