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Carrot cake smoothie

Carrot Cake Smoothie

  • Author: Alison Andrews
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 2
  • Diet: Vegan


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!


For the Smoothie:

For Serving (Optional):


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


*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.

  • Category: Breakfast, Drinks
  • Method: Blender
  • Cuisine: Vegan


  • 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

Keywords: carrot cake smoothie