Despite my occasional lack of tact, horrible habit of interrupting, and utter failure to control the volume of my voice, I do truly have the best of intentions. Case-in-point: this Carrot Smoothie.
I fully intended to make a wholesome, veggie-packed carrot smoothie.
I blended together what appeared to be an innocent mix of chopped carrots, pineapple, Greek yogurt, cinnamon, nutmeg, and cashew milk only to realize I’d inadvertently made a carrot smoothie that tastes just like my favorite Healthy Carrot Cake.
This may be the happiest kitchen accident ever. I mean, I really should receive an award for this smoothie because it:
- Allows you to sneak in a full serving of vitamin-packed vegetables before your morning commute.
- Provides a healthy dose of protein and healthy fats thanks to Greek yogurt, cashew milk, and walnuts.
- Tastes just like dessert without being overloaded with processed ingredients or sugar.
Like a slice of carrot cake, this carrot smoothie is fresh, sweet but not too sweet, and boasts layers of complementary flavors.
Unlike a slice of carrot cake, however, it is a squeaky-clean healthy choice for breakfast (as is this Beet Smoothie), and you can easily sip one on the run.
5 Star Review
“This smoothie…wow! It was out of this world. It seriously did taste like carrot cake.”— Valerie —
How to Make a Carrot Smoothie
My subconscious clearly needed a slice of carrot cake that morning (just as it needed a slice of pie the three consecutive days I made this pie-tasting Blueberry Smoothie), because this carrot smoothie has all of its key ingredients.
Full disclosure, I omitted raisins which are carrot-cake controversial anyway, but if you want to sprinkle a few on top, I support you.
- Carrots. Sweet, yet packed with vitamin A, fiber, potassium, vitamin C, and manganese, carrots are truly nature’s candy.
- Pineapple. I opt for frozen pineapple in place of ice to help chill the smoothie without watering it down.
- Banana. Thickens the smoothie and makes it creamy.
- Greek Yogurt. Adds a cream cheese frosting-like tang without the extra fat or calories.
- Cashew Milk. Thins the smoothie to a drinking consistency while adding heart-healthy unsaturated fats and protein.
- Coconut. If you’re not a coconut lover, feel free to omit but I love how the coconut flavor pairs with the carrot, pineapple, banana, and cinnamon. Yum!
- Cinnamon + Nutmeg. Add essential carrot cake flavor to the recipe.
- Walnuts. Provides a little nuttiness to the smoothie while contributing healthy omega-3 fats and antioxidants to this drinkable dessert.
- Combine all the ingredients into a blender.
- Blend until silky smooth, pour into a glass, and garnish as desired. ENJOY!
Meal Prep Tip
Short on time? Try prepping this carrot smoothie the night before.
- Place all of the ingredients except for the frozen fruit into your blender pitcher, then pop the pitcher into the fridge.
- In the morning, add the banana and pineapple, blend, and you have a wholesome breakfast ready to serve in fewer than three minutes.
Recommended Tools to Make This Recipe
- Blender. This has made all my smoothies perfectly smooth and creamy.
- Stainless Steel Straws. These turn everything into a refreshing, delicious treat.
- Opaque Cup. These will hide any strange-colored smoothies.
Frequently Asked Questions
Yes. If you have a high-powered blender (like a Vitamix) it is possible to blend raw carrots smooth. However, if you don’t have a high-powered blender, steaming the carrots until tender is the best way to ensure they puree smooth.
Typically, it’s best to eat the whole version of any raw fruit or vegetable to take advantage of all of its nutritional benefits. A carrot smoothie is a great alternative to a pressed juice because the whole carrot is retained in the final product.
You can swap water for milk in smoothies if you are looking for a way to cut calories. Note that the smoothie may not be as rich or creamy, however.
- 1 cup chopped carrots steamed and cooled if you do not have a high-power blender or to make extra smooth for kids
- 1/2 cup frozen sliced banana
- 1/2 cup plain Greek yogurt
- 1/2 cup unsweetened vanilla cashew milk unsweetened vanilla almond milk, or milk of your choice
- 1/4 cup frozen diced pineapple
- 2 tablespoons toasted walnuts
- 1 tablespoon flaked coconut optional
- 1/4 teaspoon cinnamon
- Pinch nutmeg
- shredded carrots, coconut, crushed walnuts for topping
- Add all of the ingredients to your blender: carrots, banana, Greek yogurt, cashew milk, pineapple, walnuts, coconut (if using), cinnamon, and nutmeg.
- Blend until smooth. Enjoy immediately, topped with additional shredded carrots, coconut, and/or crushed walnuts as desired.
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