Who doesn’t love a smoothie that tastes kind of like a slice of cake? If you love carrot cake then you are going to love this delicious and creamy carrot cake inspired smoothie. It’s packed with fresh carrot, frozen pineapple, almond butter, and Greek yogurt, and it tastes like a delicious slice of carrot cake in a glass.
Oat Milk: this smoothie starts with a base of creamy oat milk. I’ve included some milk substitutions below if you do not want to use oat milk.
Vanilla Extract: a little vanilla extract goes a long way in this smoothie and helps to really hit home that delicious vanilla carrot cake flavor.
Frozen Banana: to make the smoothie nice and creamy you’ll need one frozen banana. Be sure your banana is nice and ripe before freezing to ensure that the smoothie has some natural sweetness to it.
Frozen Pineapple: my Mom’s classic carrot cake recipe includes crushed pineapple so we’re adding a bit to this smoothie as well! you’ll need some frozen pineapple chunks to add some delicious pineapple flavor.
Shredded Carrot: of course, you can’t have a carrot cake smoothie without fresh carrot! you’ll need 1 cup of shredded carrots for this smoothie. Because everything will be broken down in a high-powered blender, you can buy pre-shredded carrot. You can also grate your own fresh carrot if you prefer.
Almond Butter: to add some healthy fat and extra creaminess, we’re adding a bit of almond butter. I’ve included substitutions below if you need them.
Greek Yogurt: I love adding Greek to smoothies for an extra bit of protein and creaminess. You can use plain whole milk or non-fat Greek yogurt or if you want a little extra sweetness a vanilla Greek yogurt would also work.
Spices: to really hit home that carrot cake flavor we’re adding a bit of ground cinnamon, ginger, and nutmeg to the smoothie.
Make it sweeter – you can make this carrot cake smoothie a bit sweeter by adding in a pitted date or a teaspoon of maple syrup or honey.
Make it dairy free/ vegan – leave out the Greek Yogurt entirely or swap it for your favorite dairy-free Greek-style yogurt instead!
Swap almond butter – if you prefer, swap the almond butter for cashew butter, pecan butter, or even a mixed nut butter. I wouldn’t use peanut butter in this recipe as it will take away from the carrot cake flavor.
Swap the milk – you can use any milk of your choosing in this recipe! almond, cashew, or dairy milk will all work well!
Use fresh ginger – if you really love a strong ginger flavor in your carrot cake you can use fresh or frozen ginger instead of the ground form.
protein powder – this UNFLAVORED WHEY PROTEIN POWDER is my favorite option for adding to smoothies. You could also use a vanilla flavored protein powder if you prefer.
collagen powder – I love adding a scoop of COLLAGEN POWDER to my smoothies for an extra hit of protein to keep me feeling full.
ground flax seeds – these FLAXSEEDS are full of health benefits and you cannot even taste them! They contain fiber, protein, and healthy fats!
chia seeds – I recommend adding just anywhere between a half to one teaspoon or so of CHIA SEEDS they don’t change the texture of the smoothie too much. Be sure to drink the smoothie right away or it’ll turn into chia pudding!
hemp seeds – another seed that I love to add to my smoothies are HEMP SEEDS for all fo the health benefits. I usually add 1/2 a tablespoon to the smoothie or on top.
oats – I love adding 1/4 cup of OLD-FASHIONED OATS to my smoothies for even more fiber and whole grains. You can’t even taste them!
How to Make this Carrot Cake Smoothie Recipe
Step One: Add the oat milk and vanilla extract to the base of your blender.
Step Two: Next, add the frozen banana, frozen pineapple, shredded carrot, Greek yogurt, almond butter, and spices.
Step Three: Blend everything until smooth and creamy. Add a bit more oat milk if needed.
Tips for the Best Creamy Smoothie
Add the liquid first– add your liquid to the base of the blender first. This helps make the smoothie easier to blend.
Start slow– start the blender speed on low and then gradually turn it up before bringing it to full speed for the best results.
Use frozen produce – for this recipe it’s really important that you use a frozen banana and frozen pineapple to ensure you get that really thick, delicious creamy texture. Otherwise the smoothie will be too watery.
Ditch the ice – if you typically add a ton of ice to your smoothies it may be tempting to add it to this one but trust me you do not need it. Just use frozen fruit instead to keep things cold and creamy.
How to Meal Prep This Smoothie in Advance
Want to meal prep this smoothie? Just place frozen banana, pineapple, and carrot into a freezer safe storage bag. Place the bag in the freezer until you are ready to use.
When you are ready to make a smoothie, add the oat milk to the blender along with the Greek yogurt and spices. Next, pour in the contents of your frozen smoothie bag. Blend on high until completely smooth and that’s it!
I hope you give this Carrot Cake Smoothie a try! This makes a quick and easy breakfast or snack that everyone will love! If you do give this recipe a try, I want to know!
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