Tropical Carrot Cake Smoothie

Smoothies are such a fun way to start the day with nutritious, powerhouse foods like fruits, vegetables and seeds. And this Tropical Carrot Cake Smoothie does just that! Filled with carrots, lemon juice, banana, mango, and pineapple, it's as beautiful to look at as it is tasty! It's also super easy to customize. Add dried coconut, vanilla plant-based protein powder, and walnuts to make it more filling, or keep it lighter with mainly carrots and fruit as the calorie sources.

Hard as it is to believe, this vegan food blog is almost six months old and didn't have a smoothie recipe until today. Weird, right? I suppose the fact that I launched not long before the holiday season helps to explain this oddity. I was too busy posting hot dishes and desserts to think about smoothies. But now that March is approaching, our collective daydreaming about spring and summer is palpable (or maybe my own yearning for sunshine and warmth is just that strong). Here in Asheville it feels like it's been gray, cold and rainy for ages, but this bright orange carrot cake smoothie has me feeling more alive and cheery already!

The other thing about smoothies is..... most of the time I don't follow an actual recipe. Do you? I usually craft mine based on the ingredients I have and/or the nutrients I want to consume. But after testing a tropical carrot cake recipe recently, I've had carrot cake on my mind. So I figured why not turn it into a healthy smoothie!

Customize this Tropical Carrot Cake Smoothie

• To maintain the beautiful orange color you'll want to avoid adding any greens or dark fruits like berries. But if you don't mind weird colors (like the breakfast smoothie I posted on instagram today), then go wild!
• If you're not into coconut, feel free to omit it. Or if you're REALLY into coconut [raises hand], use coconut milk and add a spoonful of coconut butter.
• You can also omit the protein powder if you prefer a whole-food version. The protein adds vanilla flavor and some sweetness, so you might try adding vanilla extract and adjusting the fruit to make it sweeter. One or two dates would be a delicious addition.
• To increase the tropical vibes, try it with lime instead of lemon and reduce or omit the spices.
• And don't forget your Omega-3-rich seeds and nuts, like flax, chia, hemp and walnuts!

I hope you enjoy this creamy, delicious, nutrient-packed Tropical Carrot Cake Smoothie! May it brighten your day and transport you to a warm, sandy beach. 😀 If you try it, be sure to snap a photo. It is quite photogenic, after all. Tag @myquietkitchen on Instagram and let us know how you customized your smoothie. Happy sipping!

You might also like:

Mango-Mint Yogurt Smoothie
Chocolate Hazelnut Green Smoothie
2-Minute Easy Vegan Yogurt Oats
Golden Milk Breakfast Muffins

Pin Recipe Print Recipe

5 from 1 vote

Tropical Carrot Cake Smoothie

This bright and refreshing smoothie is made with carrots, banana, pineapple, mango and coconut with just a hint of cinnamon and ginger. 

Prep Time 5 mins

Total Time 5 mins

Course: Breakfast

Cuisine: American

Keyword: carrot cake smoothie

Servings: 2 servings

Calories: 245kcal

Author: Lori Rasmussen

Ingredients

US Customary - Metric

• 1 1/2 cups plant milk of choice
• 1 large frozen banana
• 1/3 cup frozen pineapple chunks
• 1/3 cup frozen mango chunks
• 3 medium carrots, sliced into thick coins (small pieces blend more easily)
• juice from 1 small lemon
• 2 Tbsp coconut flour or flakes, optional
• 3/4 tsp cinnamon
• 1/2 tsp ground ginger
• 1 to 2 servings vanilla plant-based protein powder

Garnish:

• coconut flakes and/or flour
• walnuts

Instructions

• Combine smoothie ingredients in a high speed blender and blend until smooth. *See Notes for tips on using a regular blender.
• Pour into serving glasses and sprinkle with coconut and walnuts, if desired.

Notes

If you don't have a high speed blender:

Grate the carrots instead of slicing them. Combine only the milk and shredded carrot in the blender first, and blend until smooth. If the texture still isn't as smooth as you would like, pour it through a piece of cheesecloth or a strainer to remove the pulp (catching the carrot liquid in a bowl). Then return the liquid to the blender, and add the remaining smoothie ingredients. Blend until smooth.

Nutrition Facts

Tropical Carrot Cake Smoothie

Amount Per Serving

Calories 245 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g5%

Cholesterol 0mg0%

Sodium 285mg12%

Carbohydrates 41g14%

Fiber 10g40%

Sugar 17g19%

Protein 14g28%

Vitamin A 15900IU318%

Vitamin C 33.8mg41%

Calcium 400mg40%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.

Did you try the recipe?Let me know with a star rating and a comment. I love hearing from you!