Rich, creamy and smooth, this carrot cake smoothie tastes like cake for breakfast. It blends fruits and vegetables into one delicious drink.
Two of the things I love most about my food life? Smoothies and veggies. And I get excited when they come together in one creamy, flavorful blend.
Let’s be honest, though… veggie smoothies don’t always sound appealing. So instead, we’re making a dessert-inspired smoothie that happens to include vegetables.
What better combo than a carrot cake–inspired smoothie, blending in two types of veggies while still tasting like a treat?
The Best High-Powered Blender
Thank goodness for my Vitamix. Having a high-powered blender has changed my life. I use mine multiple times a day, every day, and it's one of those things that I can't imagine living without.
Before owning a high-powered blender, I would never have considered throwing carrots (or frozen cauliflower) into a smoothie. And while I know the price can throw some people off, the texture you get is unmatched.
This carrot cake smoothie is rich and creamy, and everything that a smoothie should be. A silky smooth beverage that my old blender would never have been able to create. And not to mention, it tastes like a piece of cake in a glass!
Why Thick Smoothies are Better
I'm very particular about my smoothies. It's all about texture for me. Some people like thin smoothies that you can sip almost like a juice (ahem, Matt), but I'm the exact opposite. I eat pretty much every single smoothie with a spoon and some sort of topping.
There are a few reasons why I think thick smoothies are better:
- I love the creamy texture
- They take longer to eat
- You actually chew them
Most of the time, my smoothies double as my meals, so I like them to have a thick texture. Thick smoothies take me longer to enjoy (I can drink thin ones in about 30 seconds), and I almost always add toppings, which makes the whole experience feel more substantial.
I also love that they make me chew!
When you have a “drinkable” smoothie, you're not really chewing, just swallowing. That's why I like them thick and with toppings – I end up actually chewing them!
Whether it's breakfast, lunch or dinner, smoothies always hit the spot, especially when I make it a point to make them feel like a real meal. Which ultimately means it's got to be thick, velvety and smooth. Like soft serve ice cream!
So, what sparked the carrot cake smoothie idea (aside from my adoration of all things involving carrot cake)?
Simply put, I had carrots in my fridge, wasn't feeling the green smoothie vibe. I wanted something creamy and satisfying, and since I have a super powerful blender, I figured it could handle carrots in a smoothie. And yep, you guessed it — it totally does. I mean, just look at that texture!
Plus, who wouldn't love eating something that tastes like carrot cake?! I know I would!
More Carrot Cake Flavored Recipes:
- Vegan Carrot Cake Breakfast Bars
- Carrot Cake Quinoa Breakfast Cookies
- Carrot Cake Blender Muffins
- High Protein Carrot Cake Chia Pudding
Carrot Cake Smoothie
Ingredients
- 1 cup carrots chopped (about 2 medium)
- 1 cup frozen cauliflower or zucchini
- 1/2 cup frozen mango/pineapple chunks
- 2 tablespoons flaxseed meal
- 2 tablespoons coconut flakes (or shredded)
- 1 scoop vegan vanilla protein powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup milk of choice
- 1/2 - 1 full banana (preferably frozen)
Instructions
- Add all ingredients to a high powered blender in the order listed. Blend on low for 1 minute, then turn to high for another minute, or until completely smooth.
- Pour into a glass, garnish with shredded carrots, coconut flakes and/or a sprinkle of cinnamon, and serve. Enjoy!
Video
Notes
Nutrition
