Vegan Carrot Cake Smoothie
This Carrot Cake Smoothie is a creamy, dessert-like drink that doubles as a balanced breakfast. Packed with carrots, oats, banana, pineapple, and warm spices, it delivers plant-based protein, fiber, and natural sweetness in every sip.
- Prep Time: 7 minutes
- Cook Time: 0 minutes
- Total Time: 7 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Blending
- Cuisine: American
- Diet: Vegan
Ingredients
1 medjool date (or 1 tablespoon maple syrup/agave)
2 medium carrots, peeled and sliced (about 120 g)
1 frozen banana
⅓ cup rolled oats (40 g, gluten-free if needed)
½ cup pineapple (100 g, canned, fresh, or frozen)
1 tablespoon flax, chia, or hemp seeds
1 tablespoon nut or seed butter (or raw pecans, walnuts, sunflower, or pumpkin seeds)
½ teaspoon vanilla extract
½ teaspoon pumpkin pie spice or cinnamon
1 pinch fine sea salt
¾ cup milk of choice (soy milk recommended for higher protein)
Instructions
- If using a date, remove the pit and soak in warm water for a few minutes to soften.
- Add all ingredients to a high-powered blender.
- Blend until smooth and creamy. Add more milk if a thinner texture is desired.
- Pour into a glass or bowl. For a smoothie bowl, use ¼ cup less milk for thickness.
- Enjoy as is, or add toppings such as granola, fruit, or coconut flakes.
Notes
- Swap pineapple with mango, orange, or apple for variation.
- Add a scoop of protein powder to boost protein to 21 g.
- Use seed butter for a nut-free option.
- Steam carrots lightly for sweeter flavor and easier blending.
- Best enjoyed fresh, but can be stored for 24 hours in the fridge.
Nutrition
- Serving Size: 1 smoothie
- Calories: 513
- Sugar: 34g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 86g
- Fiber: 12g
- Protein: 17g
- Cholesterol: 0mg
Find it online: https://cheftinaskitchen.com/vegan-carrot-cake-smoothie/
