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.

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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.
The Ingredients
- 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.

The Directions
- 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.
Carrot Smoothie
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Ingredients
- 1 cup chopped carrots steamed and cooled if you do not have a high-power blender or to make extra smooth for kids
- ½ cup frozen sliced banana
- ½ cup plain Greek yogurt
- ½ cup unsweetened vanilla cashew milk unsweetened vanilla almond milk, or milk of your choice
- ¼ cup frozen diced pineapple
- 2 tablespoons toasted walnuts
- 1 tablespoon flaked coconut optional
- ¼ teaspoon ground cinnamon
- Pinch nutmeg
- shredded carrots, coconut, crushed walnuts for topping
Instructions
- 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.
Notes
Nutrition
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Erin! This smoothie…wow! It was out of this world. It seriously did taste like carrot cake. Thank you so much for sharing this recipe.
Valerie, I’m so happy hear that you loved it! Isn’t it fun having dessert in smoothie form? :-) Thanks so much for taking time to leave your review!
Just made this even though I didn’t have any pineapple on hand and it was so delicious! Great recipe! Thank you for sharing :)
Megan, thanks so much for taking the time to report back! I’m so glad to hear you enjoyed the smoothie.
I was highly skeptical as were my kids, but we all ended up loving it. Thanks for a great way to get an extra serving of veggies!
Maria, I am so so happy to hear this. Thank you!
No ice? I’m
Going to try but wanted to make sure if it would be too runny or foamy without the ice.
Hi Daniel! No, I did not use ice. I hope you enjoy!
Delicious, thick, flavorful and super easy too make! Surprisingly filling. I use steamed red and yellow carrots. Thanks for sharing this recipe.
YAY! I’m so happy you enjoyed this recipe, Samantha!
I microwaved a ziploc quart bag full of baby carrots to use in this recipe; worked fine. It does taste exactly like carrot cake. Thanks for sharing this recipe!
Great to hear! Thanks Orawan!
Do you think this will keep fine in the fridge for a day?
Hi Jack! Yes, I think you could keep this for up to 1 day in the refrigerator. I hope you enjoy the recipe!
So good! My 2 year old gobbled this up. He can’t have walnuts so I replaced with a. Tbsp of flax. I even snuck in a few handfuls of spinach which ruined the color but not the taste. 5 stars from us!
I’m so happy that you enjoyed the recipe, KateLynn! Thank you for sharing this kind review!
Delicious!
Steamed my carrots with peels on in I staple!
Hi Barb! So glad you enjoyed the smoothie! Thank you for this kind review!
It is an awesome smoothie… was looking for something different to try… and my hubby and I both love carrot cakes… so I thought why not… I didn’t have walnuts but I had pecans and they worked just fine… thanks for this recipe…
Hi Judy! So glad you enjoyed the recipe! Thank you for this kind review!
Oh my lord in heaven!!!! Delish!!! No need to steam carrots if you have kitchen aid blender. No need to toast coconut or walnuts! Worked beautifully with coconut milk instead of cashew milk and frozen mango instead of pineapple!!! Definitely a keeper! Thank you Erin😋
Yay! Thank you Margie!
hello! i tried your smoothie, but i added some blueberries instead of pineapple. it was delicious! thanks for the recipe!
Great to hear, thank you Raisa!
I tried making this with raw carrots and it had the worst texture ever. Like grated carrot mixed with yogurt. I guess I misunderstood what high power blender means.
Hi Ren, 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. Not sure what brand you have but this is what I normally recommend. Hope this helps!