Carrot Cake Smoothie with Coconut Whipped Cream
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What a decadent way to start the day! Whip this dairy-free Carrot Cake Smoothie up in just 10 minutes, by blending carrots, banana, orange, and spices. Serve with coconut whipped cream for the most delightful of finishes.
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Carrot Cake Smoothie
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Are you looking for a delicious and healthy way to start your day? This carrot cake smoothie is the perfect breakfast or snack!
The natural sweetness of the orange and carrots are balanced by a trio of complementary spices, while a spoonful of homemade coconut whipped cream serves as the perfect finishing touch. It tastes more like a decadent dessert than a nutritious smoothie!
Plus, it’s gluten-free, dairy-free, and vegan-friendly. So if you’re looking for a wholesome breakfast option that still tastes great, give this smoothie a try!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.
It may not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card.
- Fresh Produce – Oranges, Carrots, Banana, Celery
- Coconut Milk
- Pure Maple Syrup – buy the good, 100% stuff, anything less is just made up of flavorings and corn syrup.
- Ground Cinnamon
- Ground Allspice – not ALL the spices but the dried unripe berry of Pimenta dioica tree. Often used in Jamaican and West Indian cuisine.
- Ground Nutmeg
- Ground Cinnamon
- Walnuts
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Carrot Cake-Flavored Recipes
Love carrot cake? Why not try these recipes?
- Carrot Cake Cookies
- Classic Carrot Cake Recipe with Chopped Pecans
- 27 Deliciously Different Carrot Cake Recipes
More Smoothie Recipes
Looking for more smoothies to make? Check these recipes out next:
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.
Recipe Tips
- For best results, use coconut milk that does not contain guar gum to make the whipped cream.
- You will need to chill the can of coconut milk overnight, so allow time for that!
- The coconut milk that remains from “making” the whipped cream will be used in the smoothie.
How Do I Make Carrot Cake Smoothies?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Carrot Cake Smoothie with Coconut Whipped Cream
What a decadent way to start the day! Whip this dairy-free Carrot Cake Smoothie up in just 10 minutes!
Ingredients
For the Coconut Whipped Cream
- 1 (13.5-oz/400g) can coconut milk, chilled
- 1-2 Tbsp maple syrup (optional)
- 1 tsp orange zest (optional)
For the Carrot Cake Smoothie
- 1 cup coconut milk*
- 1 large banana, cut into chunks and frozen
- 2 large stalks celery, roughly chopped
- 1 large orange, peeled
- 4 large carrots, roughly chopped
- ¾ tsp ground cinnamon
- ¾ tsp ground allspice
- ½ tsp ground nutmeg
- 4-6 ice cubes
Optional Garnish
- Ground cinnamon
- Finely chopped walnuts
Instructions
- To prepare the coconut whipped cream, chill coconut milk in the refrigerator for several hours or overnight. Remove the can from the refrigerator without shaking or turning and remove the lid. Scoop out the solidified “cream” from the top of the can and transfer it to a mixing bowl. Reserve remaining liquid coconut milk to use in the smoothie.
- Add maple syrup and orange zest, if using, to the mixing bowl and blend until light and airy. Allow coconut cream to warm up slightly before blending if lumps persist. Cover and place bowl in the refrigerator until ready to use.
- To make the smoothies, add the coconut milk and frozen banana to a high-speed blender and blend until smooth, around 30 seconds.
- Add celery, orange, carrots, cinnamon, allspice, nutmeg, and ice cubes. Blend on high speed for 1-2 minutes until completely combined and creamy.
- Pour into glasses and top with a scoop of coconut whipped cream. Garnish with a dash of cinnamon or finely chopped walnuts, if desired, and serve immediately. Enjoy!
Notes
- For best results, use coconut milk that does not contain guar gum to make the whipped cream.
- *the milk leftover from "making" the whipped cream will be used in the smoothie.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 636Total Fat: 51gSaturated Fat: 43gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 141mgCarbohydrates: 48gFiber: 7gSugar: 25gProtein: 7g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.