Enable Accessibility
Skip to main content

Carrot Cake Smoothies

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

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

For the “frosting”

  • 2 tablespoons coconut cream
  • 1 teaspoon vanilla



    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.


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


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

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

    Made with these products:

    Extra Creamy Original Almond Breeze Almondmilk
    Extra Creamy Almondmilk
    Unsweetened Vanilla Almondmilk
    Unsweetened Vanilla Almondmilk
    Shelf Stable Unsweetened Vanilla Almondmilk
    Shelf Stable Unsweetened Vanilla Almondmilk