Carrot cake in a glass? You got it!
This carrot cake smoothie is ice cold, double thick, creamy and smooth and yes, tastes just like carrot cake!
And don’t you just love the colors?
Perfect fall colors, so it’ll match the weather in the southern hemisphere at least!
And for everyone heading into summer, this shake is cold!
It’ll cool you down at the same time as providing a few serves of fruits and veggies in the most gratifying way!
Frozen bananas are the best ingredient here as they basically take the place of ice cream!
They provide thickness, creaminess and sweetness.
Add shredded carrots, coconut milk, date honey (or maple syrup), cinnamon and nutmeg and you have yourself a hefty slice of carrot cake in a glass!
Perfect for when you want carrot cake but don’t feel like baking!
You’ll love this vegan carrot cake smoothie for its: ice coldness, creaminess, double-thickness, smoothness, vibrance and carrot cake flavor!
Let me know what you think of this recipe in the comments!
Rate it and let me know how it went if you made it.
And tag any photos #lovingitvegan on instagram so I don’t miss out on seeing it! Thanks!Print
Want carrot cake in a glass? This ice-cold, double-thick, smooth and creamy vegan carrot cake smoothie delivers! It’s all the flavor of carrot cake, without having to turn your oven on!
*Bananas must be previously peeled, broken into quarters and frozen in a freezer bag for at least 12 hours. Whenever you have excess ripe bananas, do this so that they’re on hand for use in smoothies like this one, our double thick chocolate shake or our deliciously thick and creamy blueberry cashew nut smoothie.
*Inspired by Homemade Hooplah.
- Serving Size: 1 Smoothie (of 2)
- Calories: 428
- Sugar: 35.2g
- Sodium: 73mg
- Fat: 21.4g
- Carbohydrates: 59.4g
- Fiber: 6.9g
- Protein: 4.4g