Carrot Cake Smoothie

Carrot Cake Smoothie


We were recently challenged by a reader to try making a carrot cake smoothie, so we took on the task and created this 5-minute, 7-ingredient recipe!


It reminds everyone of their favourite springtime delicacy, carrot cake, and is creamy and delightful! Allow us to demonstrate the preparation of this naturally delicious, plant-based delicacy.

Frozen banana and carrots serve as the base of this smoothie. Banana provides creaminess and sweetness, while carrot provides an orange hue and carrot cake flavor.


  1. Date is (optionally) added for extra bits of sweetness in every bite.
  2. One large, ripe banana, frozen (one banana makes about ¼ cup)
  3. One tiny carrot, diced (one tiny carrot makes about half a cup)
  4. One pitted date (optional; soak in warm water for ten to fifteen minutes if dry), then drain
  5. 1/4 tsp of cinnamon powder
  6. 1/8 tsp vanilla powder or 1/2 tsp vanilla essence
  7. 1/4 tsp ground ginger or 1 tsp fresh grated or minced ginger
  8. One generous teaspoon of ground nutmeg
  9. Half to one cup of dairy-free milk (use more for a thinner smoothie, less for a thicker one; cashew, coconut, or almond milk are our favourites)
  10. One scoop of vanilla or plain protein powder (optional; increase protein if desired)



  1. In a high-speed blender, add the banana, carrot, date (optional), cinnamon, vanilla, ground ginger, nutmeg, dairy-free milk (beginning with a smaller amount), and protein powder (optional). Blend until smooth and creamy. If additional dairy-free milk is required to thin or promote blending, add it.
  2. If necessary, add extra cinnamon for warmth, ginger for a blast of spice, or dates for sweetness after tasting and adjusting the flavour.
  3. Serve alone or top with hemp seeds, walnuts, shredded coconut, or carrot shreds (optional). Fresh is ideal. Will freeze for up to one month; defrost before using.


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