This ice-cold, double-thick, smooth and creamy vegan carrot cake smoothie tastes just like carrot cake in a glass!
Carrot cake in a glass? You got it!
This carrot cake smoothie is ice cold, double thick, creamy and smooth and yes, tastes just like carrot cake!
Topped with vegan whipped cream and sprinkled with toasted coconut, this is a dessert shake of note!
And don’t you just love the colors? Perfect fall colors, so it’ll match the weather in the southern hemisphere at least. And for everyone heading into summer, this shake is cold.
It’ll cool you down at the same time as providing a few serves of fruits and veggies in the most gratifying way!
Frozen bananas are the best ingredient here as they basically take the place of ice cream and provide thickness, creaminess and sweetness.
Add shredded carrots, coconut milk, maple syrup, cinnamon and nutmeg and you have yourself a hefty slice of carrot cake in a glass. Sooooo good!
Perfect for when you want carrot cake but don’t feel like turning your oven on.
How To Make a Carrot Cake Smoothie
Full instructions and measurements can be found in the recipe card at the bottom of the post. This is just a summary!
- Add all the ingredients to your blender.
- Blend until smooth.
- Pour into glasses and top with vegan whipped cream and toasted coconut (optional).
More Delicious Smoothies
- Mango Smoothie
- Kale Smoothie
- Watermelon Smoothie
- Peanut Butter Banana Smoothie
- Pumpkin Pie Smoothie
- Vegan Coffee Smoothie
Did you make this recipe? Be sure to leave a comment and rating below!
Carrot Cake Smoothie
Ingredients
For the Smoothie:
- 3 Medium Frozen Bananas (300g)
- 2 Large Carrots (200g) Shredded
- 1 cup Canned Coconut Milk (240ml) Unsweetened
- 2 Tablespoons Maple Syrup
- ¼ teaspoon Cinnamon
- ⅛ teaspoon Nutmeg
For Serving (Optional):
Instructions
- Add the frozen bananas, shredded carrots, coconut milk, maple syrup, cinnamon and nutmeg to the blender jug.
- Blend until smooth and creamy.
- Pour out into two glasses and top with vegan whipped cream and toasted coconut (optional).
Notes
- Whenever you have excess ripe bananas, peel them, break them into quarters and freeze them in a freezer bag so that they’re ready for when you want to make smoothies. They need to freeze for at least 12 hours to freeze through and provide the right texture for smoothies.
- Nutritional information is for the smoothie only and excludes toppings.
When everything is blended how much does it actually make, fluid oz?
Hi Cassandra, it’s around 3 cups.
I hate carrots (been eating them for years and they still make me gag) and this stuff is good as *not sure if I can swear on this website*. I love it so much! I also rarely put any reviews on food blogs so that’s how much I like it.
I forgot to rate it 5 stars, and not sure how to edit my other comment, so here it is!
Ah thanks so much Bethany! Really appreciate your awesome comment and rating! 🙂
I split the recipe in half, had to use 3/4 cup coconut milk to get it to blend. It was very thick, but that works for it. Texture was perfect. The coconut milk snuck into the aftertaste. I saw a local shop is making a carrot cake smoothie with oat milk, I’m going to try replacing half of the coconut milk with it.
Alison Andrews;
Hi,I just made your carrot cake smoothie and I am drinking it at the kitchen table,and wow I am impressed with your smoothie it tastes really good,just like a carrot cake.i love and enjoy drinking the carrot cake smoothie.
Kim
I am going to make your pumpkin pie smoothie soon.
Awesome Kim! 🙂
Alison Andrews;
Hi,I am going to make your vegan carrot cake smoothie at the end of this month with half a frozen banana,1 cup of shredded carrots,1 cup of coconut or vanilla almond milk,with a little bit of ground cinnamon and nutmeg and I package of stevia to my blender and blend until smooth.i can’t have honey or dates in this smoothie.i can put some coconut agave in your smoothie as it is very low in sugar and it will not put up my blood sugar but the honey will put it up a lot.
I will let you know how much I love your smoothie after I make it in my blender.
If my mom decides to taste my carrot cake smoothie and she likes it she will end up making your smoothie in my blender.
Kim
Sounds good! Hope you like it! 🙂
Alison;
Hi,I just copied down your vegan carrot cake smoothie recipe.I would like to try to make your smoothie but I only have a magic bullet blender for 1 smoothie and I am a type 2 diabetic and your calories is 428-fats are at 21.4g,carbohydrates are 59.4 grams,and your sugars in this smoothie is 35.2 grams,and your protein is at 4.4 grams.
Is there any way that I can lower the carbohydrates,sugars and up the protein in your smoothie?
Yours looks so good,creamy and tasty.
Kim
Hey Kim, it’s the bananas that are high in sugar, you could remove those and perhaps add a scoop of protein powder for a high protein option that is also quite low in sugar. All the best!
Beyond delectable. Loving all your amazing vegan recipes.