Carrot Cake Smoothie

Prep Time



Cook Time





Serves Up To



Nutrition Information

No nutritional info available at this time


  • For the carrots

  • 2 cups fresh carrots, chopped

  • 1 tablespoon olive oil

  • 2 tablespoons honey

  • 1 teaspoon cinnamon

  • For the smoothie

  • 1½ cups Almond Breeze Almondmilk Extra Creamy or Almond Breeze Unsweetened Vanilla Almondmilk

  • 1 cup carrots, frozen

  • 1 cup frozen pineapple

  • ¼ teaspoon fresh ginger

  • 1 date, pitted

  • Pinch of salt (optional)

  • For the “frosting”

  • 2 tablespoons coconut cream

  • 1 teaspoon vanilla


  1. 1

    Place sliced carrots on a sheet tray. Toss to coat with olive oil, honey, and cinnamon and roast for 40 min at 350F, until tender and caramelized. Transfer onto parchment and freeze until solid. Transfer to a storage bag once frozen, if desired.

  2. 2

    Blend together Almond Breeze Extra Creamy Almondmilk or Almond Breeze Unsweetened Vanilla Almondmilk, frozen honey roasted carrots, frozen pineapple, fresh ginger, a date, and a pinch of salt until smooth.

  3. 3

    Stir together coconut cream and vanilla until smooth and creamy. Pipe onto smoothie and top with granola, if desired.

Made with these products:

Extra Creamy Almondmilk Photo

Extra Creamy Almondmilk

View Product
Unsweetened Vanilla Almondmilk Photo

Unsweetened Vanilla Almondmilk

View Product

Recipes Straight to Your Inbox

Sign up for the latest recipes and product updates

I confirm that I would like to receive emails from Blue Diamond Almonds, and have read and agree to the privacy policy and terms of service.
By signing up, you agree and provide consent to receive from us (and our affiliates) marketing communications on upcoming specials and promotions at the email address provided. For more information, please visit our Privacy Policy. You can unsubscribe at any time by clicking the link in the email.