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Quick and Easy Carrot Cake Smoothie

Quick and Easy Carrot Cake Smoothie

A creamy, cozy smoothie that tastes like carrot cake in a glass—packed with carrots, banana, pineapple, oats, and warm spices. Ready in minutes and perfect for breakfast or a satisfying snack.
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 cup chopped carrots Peel and roughly chop; lightly steam for extra smoothness if desired
  • 0.75 cup frozen banana slices Frozen makes it creamier
  • 0.5 cup frozen pineapple chunks Or use mango for a twist
  • 0.75 cup unsweetened almond milk
  • 0.5 cup plain Greek yogurt Use dairy-free yogurt to keep it vegan
  • 0.25 cup rolled oats Adds body and fiber
  • 1 tablespoon maple syrup Adjust to taste or use honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.125 teaspoon ground allspice Or use cloves
  • 0.125 teaspoon fine sea salt Balances sweetness
  • 1 cup ice cubes Add more for a thicker smoothie

Instructions

Preparation Steps

  • Add almond milk and Greek yogurt to the blender.
  • Add carrots, banana, pineapple, oats, maple syrup, vanilla, cinnamon, nutmeg, ginger, allspice, and salt.
  • Blend on high until mostly smooth, then add the ice and blend until completely silky, 45 to 60 seconds.
  • Taste and adjust: add more maple syrup for sweetness or a splash of almond milk if too thick. Pour into 2 glasses and garnish with a pinch of cinnamon if desired.

Notes

For an ultra-smooth texture, lightly steam the chopped carrots and cool before blending. Add a scoop of vanilla protein powder to make it a post-workout shake, or swap almond milk for dairy milk for extra creaminess. Leftovers keep covered in the fridge for up to 24 hours—re-blend with a few ice cubes before serving.