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 and make it your own
- 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!
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Tropical Carrot Cake Smoothie
- 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
- coconut flakes and/or flour
- 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.