Carrot Cake Smoothie

I don’t go in for smoothies as a rule–too much pulverized fructose, and I prefer to chew my food rather than drink it.  I make an exception to that with this smoothie, but I still treat it as a dessert or I pair it with some protein like a hard boiled egg if I want it to be breakfast.  Anything carrot cake flavored is a hit with me, and this captures some of the basic flavors.  If you want this to have more of a frozen texture, you can freeze the pineapple chunks for an hour or so before you make the smoothie.

Carrot Cake Smoothie

I found some beautiful young carrots at the grocery and this would be even better with really fresh carrots out of the garden.  All of the flavorings are to taste, and a dash of cinnamon on top pulls it all together.  I recommend leaving a little texture when you blend the carrots, rather than going for something completely smooth.

Carrot Cake Smoothie

Carrot Cake Smoothie
Recipe type: Breakfast, Snack
Prep time: 
Total time: 
Serves: 2-4
  • 1 1/2 cups coconut milk
  • 2 fresh carrots, trimmed and cut into chunks
  • 1 navel orange, peeled
  • 1 1/2 cups fresh pineapple chunks
  • dash of salt
  • cinnamon, nutmeg, and vanilla, to taste
  1. Place all ingredients in a blender and blend until fairly smooth. Pour into glasses and dust with a little extra cinnamon.

Carrot Cake Smoothie

Thanks for reading,


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7 Responses to Carrot Cake Smoothie

  1. Jersey Girl Cooks March 23, 2014 at 7:55 pm #

    This sounds delicious! I am going to try it for breakfast this week.

    • Angela March 24, 2014 at 8:24 pm #

      I hope you like it, Lisa!

  2. Karen Harris March 24, 2014 at 6:58 am #

    I love carrots. This sounds like a great way to start the day.

    • Angela March 24, 2014 at 8:24 pm #

      Fresh carrots are so good–I can’t wait for the early spring batch.

  3. Christine from Cook the Story March 24, 2014 at 7:28 am #

    I love the color of this smoothie!

    • Angela March 24, 2014 at 8:24 pm #

      Thanks so much for the shares, Christine!


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