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    Home » Desserts

    Carrot Cake Smoothie

    Published: May 3, 2016 Updated: Aug 15, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Carrot Cake Smoothie

    This ice-cold, double-thick, smooth and creamy vegan carrot cake smoothie tastes just like carrot cake in a glass!

    Carrot cake smoothie topped with whipped cream and toasted coconut.

    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!

    Topped with vegan whipped cream and sprinkled with toasted coconut, this is a dessert shake of note!

    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 and provide thickness, creaminess and sweetness.

    Add shredded carrots, coconut milk, maple syrup, cinnamon and nutmeg and you have yourself a hefty slice of carrot cake in a glass. Sooooo good!

    Perfect for when you want carrot cake but don’t feel like turning your oven on. 

    Smoothie in a glass with toasted coconut and whipped cream.

    How To Make a Carrot Cake Smoothie

    Full instructions and measurements can be found in the recipe card at the bottom of the post. This is just a summary!

    1. Add all the ingredients to your blender.
    2. Blend until smooth.
    3. Pour into glasses and top with vegan whipped cream and toasted coconut (optional). 
    Carrot cake smoothie in a glass with an orange and white striped straw.

    More Delicious Smoothies

    1. Mango Smoothie
    2. Kale Smoothie
    3. Watermelon Smoothie
    4. Peanut Butter Banana Smoothie
    5. Pumpkin Pie Smoothie
    6. Vegan Coffee Smoothie
    Smoothie with cream and toasted coconut in two glasses with orange and white striped straws.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Carrot cake smoothies topped with vegan whipped cream and toasted coconut.

    Carrot Cake Smoothie

    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!
    4.84 from 6 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 2
    Calories: 518kcal
    Author: Alison Andrews

    Ingredients

    For the Smoothie:

    • 3 Medium Frozen Bananas (300g)
    • 2 Large Carrots (200g) Shredded
    • 1 cup Canned Coconut Milk (240ml) Unsweetened
    • 2 Tablespoons Maple Syrup
    • ¼ teaspoon Cinnamon
    • ⅛ teaspoon Nutmeg

    For Serving (Optional):

    • Vegan Whipped Cream
    • Toasted Coconut
    Prevent your screen from going dark

    Instructions

    • Add the frozen bananas, shredded carrots, coconut milk, maple syrup, cinnamon and nutmeg to the blender jug.
    • Blend until smooth and creamy.
    • Pour out into two glasses and top with vegan whipped cream and toasted coconut (optional).

    Notes

    1. Whenever you have excess ripe bananas, peel them, break them into quarters and freeze them in a freezer bag so that they’re ready for when you want to make smoothies. They need to freeze for at least 12 hours to freeze through and provide the right texture for smoothies.
    2. Nutritional information is for the smoothie only and excludes toppings. 

    Nutrition

    Serving: 1Serve | Calories: 518kcal | Carbohydrates: 68g | Protein: 5g | Fat: 29g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 71mg | Potassium: 1226mg | Fiber: 9g | Sugar: 41g | Vitamin A: 12142IU | Vitamin C: 23mg | Calcium: 76mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    3.3K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Cassandra says

      October 13, 2019 at 4:48 pm

      When everything is blended how much does it actually make, fluid oz?

      Reply
      • Alison Andrews says

        October 14, 2019 at 12:16 pm

        Hi Cassandra, it’s around 3 cups.

        Reply
    2. Bethany Gavin says

      July 30, 2018 at 9:13 am

      I hate carrots (been eating them for years and they still make me gag) and this stuff is good as *not sure if I can swear on this website*. I love it so much! I also rarely put any reviews on food blogs so that’s how much I like it.

      Reply
      • Bethany Gavin says

        July 30, 2018 at 9:16 am

        I forgot to rate it 5 stars, and not sure how to edit my other comment, so here it is!5 stars

        Reply
        • Alison Andrews says

          July 31, 2018 at 9:18 am

          Ah thanks so much Bethany! Really appreciate your awesome comment and rating! 🙂

          Reply
          • Jared says

            April 25, 2020 at 7:25 pm

            I split the recipe in half, had to use 3/4 cup coconut milk to get it to blend. It was very thick, but that works for it. Texture was perfect. The coconut milk snuck into the aftertaste. I saw a local shop is making a carrot cake smoothie with oat milk, I’m going to try replacing half of the coconut milk with it.4 stars

    3. Kim says

      January 20, 2018 at 1:14 am

      Alison Andrews;
      Hi,I just made your carrot cake smoothie and I am drinking it at the kitchen table,and wow I am impressed with your smoothie it tastes really good,just like a carrot cake.i love and enjoy drinking the carrot cake smoothie.
      Kim
      I am going to make your pumpkin pie smoothie soon.

      Reply
      • Alison Andrews says

        January 20, 2018 at 6:57 am

        Awesome Kim! 🙂

        Reply
    4. Kim says

      January 19, 2018 at 4:13 am

      Alison Andrews;
      Hi,I am going to make your vegan carrot cake smoothie at the end of this month with half a frozen banana,1 cup of shredded carrots,1 cup of coconut or vanilla almond milk,with a little bit of ground cinnamon and nutmeg and I package of stevia to my blender and blend until smooth.i can’t have honey or dates in this smoothie.i can put some coconut agave in your smoothie as it is very low in sugar and it will not put up my blood sugar but the honey will put it up a lot.
      I will let you know how much I love your smoothie after I make it in my blender.
      If my mom decides to taste my carrot cake smoothie and she likes it she will end up making your smoothie in my blender.
      Kim

      Reply
      • Alison Andrews says

        January 19, 2018 at 7:05 am

        Sounds good! Hope you like it! 🙂

        Reply
    5. kim says

      October 07, 2017 at 3:48 am

      Alison;
      Hi,I just copied down your vegan carrot cake smoothie recipe.I would like to try to make your smoothie but I only have a magic bullet blender for 1 smoothie and I am a type 2 diabetic and your calories is 428-fats are at 21.4g,carbohydrates are 59.4 grams,and your sugars in this smoothie is 35.2 grams,and your protein is at 4.4 grams.
      Is there any way that I can lower the carbohydrates,sugars and up the protein in your smoothie?
      Yours looks so good,creamy and tasty.
      Kim5 stars

      Reply
      • Alison Andrews says

        October 07, 2017 at 7:40 am

        Hey Kim, it’s the bananas that are high in sugar, you could remove those and perhaps add a scoop of protein powder for a high protein option that is also quite low in sugar. All the best!

        Reply
    6. Karen says

      June 20, 2016 at 9:46 pm

      Beyond delectable. Loving all your amazing vegan recipes.5 stars

      Reply

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