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Glasses filled with orange, carrot cake smoothies and topped with coconut whipped cream, chopped nuts, and orange zest.
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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!
Course Beverages
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 636kcal
Author Michelle Ordever

Equipment

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!

    Vegan Carrot Cake Smoothies

Notes

  1. For best results, use coconut milk that does not contain guar gum to make the whipped cream.
  2. *the milk leftover from "making" the whipped cream will be used in the smoothie.

Nutrition

Serving: 1 | Calories: 636kcal | Carbohydrates: 48g | Protein: 7g | Fat: 51g | Saturated Fat: 43g | Polyunsaturated Fat: 5g | Sodium: 141mg | Fiber: 7g | Sugar: 25g