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Home » Recipes » Dairy Free

Carrot Cake Smoothie

By Erin · March 1, 2021 · Updated September 26, 2021 · 6 Comments

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Gluten FreeDairy FreeVeganVegetarianPaleo
smoothie in a glass and in a blender with text overlay

This Carrot Cake Smoothie tastes like carrot cake, but healthier! It's made with good-for-you ingredients like carrots and almonds, and is a quick and easy breakfast recipe or afternoon snack.

smoothie on a table with almonds and shredded coconut

Carrot cake lovers rejoice -- this carrot cake smoothie is legit.

I drink a smoothie almost every day, and I'm always looking for new and delicious ways to squeeze in fruits + veggies.

As much as I love my coffee tahini smoothie and my piña colada smoothie, sometimes I crave something different.

Recipe features

  • A smoothie recipe that features carrots!
  • Tastes just like carrot cake, but a tad healthier
  • A great grab-and-go breakfast or afternoon snack

smoothie ingredients on a table with text over top

Ingredient notes:

Carrots: You can use raw or cooked carrots; I almost always use raw and just have to blend the smoothie for a bit longer. ½ cup of carrots = approx. 1 long carrot.

Almonds: Make sure to use raw almonds, not salted. If you dislike almonds, you can substitute cashews or walnuts. If you don't eat nuts, simply omit them altogether.

Coconut: Again, make sure to use unsweetened coconut; this smoothie is plenty sweet thanks to the the addition of dates and maple syrup, so unsweetened coconut is the way to go.

Dates: Pitted; can use medjool or deglet, though I find deglet to be easier to blend in a blender.

Milk: ANY kind works! Use whatever is in your refrigerator.

Method

Like most smoothie recipes, this one is easy to prepare.

smoothie blended in a blender

Simply add all of the ingredients to your blender, then blend for 1-2 minutes. Most smoothies don't take that long, but since this one includes both carrots and dates, it takes a little bit longer for it to fully blend, so be patient!

Tips and tricks

-Want the smoothie to blend a little more easily? Cook your carrots, then store them in a sealed bag in the freezer until you're ready to use them!

-If you're using medjool dates, I recommend soaking them in water for 15 minutes or so before blending; that way, they'll blend more easily (or, just use deglet dates instead).

Can I prep this smoothie ahead of time?

Yes! As I mentioned above, if you want, you can cook the carrots (which will make them blend more easily) in advance, then store them in the freezer until you're ready to use them.

But, if you just want to make this smoothie the night before as-is, you can do so. Just know that it'll thicken a bit overnight, so you may need to add more milk in the morning.

Are there any add-ins I can include in this recipe?

Yep! Want to "up" the nutrition? I'd recommend adding greens of some sort (spinach is my go-to), along with chia seeds for fiber.

overhead shot of a smoothie in a glass

More tasty smoothie recipes:

  • Strawberry Blueberry Smoothie
  • Easy Kale Smoothie
  • Chocolate Cashew Smoothie

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

smoothie on a table with almonds and shredded coconut

Carrot Cake Smoothie

This Carrot Cake Smoothie tastes like carrot cake, but healthier! It's made with good-for-you ingredients like carrots and almonds, and is a quick and easy breakfast recipe or afternoon snack.
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Author: Erin

Ingredients

  • ½ cup carrots chopped
  • ¼ cup raw almonds
  • ¼ cup shredded coconut
  • 2 dates pitted
  • 2 tablespoon maple syrup
  • ½ teaspoon cinnamon
  • 1 ¼ cups almond milk
  • 5-10 ice cubes

Instructions

  • Place all ingredients into a blender and blend until smooth, 1-2 minutes. NOTE: because this smoothie includes both carrots and dates, it takes a little longer for it to completely blend, so be patient!
  • Pour into glasses and enjoy!

Notes

*Calories are per serving and are an estimation
*I recommend using deglet dates if you can because they're easier to blend than medjool

Nutrition

Calories: 269kcal | Carbohydrates: 32g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 259mg | Potassium: 359mg | Fiber: 5g | Sugar: 24g | Vitamin A: 5348IU | Vitamin C: 2mg | Calcium: 278mg | Iron: 1mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in November 2016. It was updated with new text and photos in March 2021.

« Vegan Walnut Tacos
Thai Peanut Sauce »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Allyson (Considering The Radish) says

    November 10, 2016 at 11:13 pm

    I sobbed through all of Wednesday. I'm still no where close to normal, but trying to recover with a smoothie isn't a bad idea.

    Reply
    • Erin says

      November 14, 2016 at 7:03 am

      Glad (yet so NOT glad) we're on the same page. A smoothie definitely helps!

      Reply
  2. Jess @hellotofit says

    November 10, 2016 at 9:38 am

    Guuuurl you continue to amaze me with all of these creative recipes! Like carrot juice, sure. But Almond Carrot Cake Smoothie? Get ouuuuuut!!

    Reply
    • Erin says

      November 14, 2016 at 7:02 am

      Haha thanks Jess 😀

      Reply
  3. Marina @ A Dancer's Live-It says

    November 10, 2016 at 7:33 am

    5 stars
    I'm with ya on yesterday's emotions...I was in a funk all day! Smoothies are also one of my favorite snacks too! I love having them mid-morning or before dinner. 🙂 This looks sooooo good. I've been loving all of the almond recipes lately!!

    Reply
    • Erin says

      November 14, 2016 at 7:01 am

      Thanks Marina--cheers to daily smoothies!

      Reply

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