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Two glass jars filled with orange smoothie, topped with granola and whipped cream, are placed on a plate against a dark blue background.

Carrot Cake Smoothies

Prep Time:
40 Minutes
Cook Time:
10 Minutes
Difficulty:
Easy
Serves Up To:
2 Servings

Nutrition Information

No nutritional info available at this time.

Ingredients

For the carrots

  • 2 cups fresh carrots, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons honey
  • 1 teaspoon cinnamon

For the smoothie

For the “frosting”

  • 2 tablespoons coconut cream
  • 1 teaspoon vanilla

Directions

    Carrots

    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.

    2. Transfer onto parchment and freeze until solid. Transfer to a storage bag once frozen, if desired.

    Smoothie

    1. Blend together almondmilk, frozen honey roasted carrots, frozen pineapple, fresh ginger, a date, and a pinch of salt until smooth.

    Frosting

    1. Stir together coconut cream and vanilla until smooth and creamy.

    2. Pipe onto smoothie and top with granola, if desired.

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