If you love carrots and you love smoothies, then you absolutely must try this carrot cake smoothie recipe. To be honest, even though I love both carrots and smoothies, I found it a bit weird, you know…the whole carrot cake smoothie thing? From the name, the first thought that came to my mind was… carrot cake…in a smoothie? It does sound weird, right?
But give this carrot cake smoothie a chance
It turned out that it isn’t what I thought at first. Okay, I’ll fess up, I thought you would take a yummy carrot cake and put it in the blender. It sounded….err….hmmm…you get the idea. Turns out, this is just your normal carrot smoothie taken to an extreme level. And by that, I mean extremely delicious.
You get to use some ingredients that you would have used if you were baking a carrot cake. Ingredients like cinamon, nutmeg, allspice and coconut milk. And if you are in the mood, garnish with walmuts. Sounds really delicious, right?
So anyway, we decided to share this recipe with you smoothie lovers. If you’ve been reading Coral Lifestyle for some time, you will know that we are all crazy about smoothies. We’ve shared so many smoothie recipes here already, like this Peanut Butter Smoothie, or the Green Breakfast smoothie…oh! Let’s not forget the different banana smoothie recipes… You get the idea. We just can’t get enough of them.
Try this yummy carrot cake smoothie recipe
Carrot Cake Smoothie with Coconut Whipped Cream
Tip: For best results, use coconut milk that does not contain guar gum to make the whipped cream.
Coconut Whipped Cream Ingredients:
- 1 13.5- oz. can coconut milk chilled
- 1-2 T. maple syrup optional
- 1 t. orange zest optional
- 1 c. 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 t. cinnamon
- ¾ t. ground allspice
- ½ t. ground nutmeg
- 4-6 ice cubes
- Ground cinnamon
- Finely chopped walnuts
Chill coconut milk in refrigerator for several hours or overnight. To prepare, remove can from refrigerator without shaking or turning and remove lid. Scoop out the solidified “cream” from the top of the can and transfer to a mixing bowl. Reserve remaining liquid coconut milk to use in smoothie.
Add maple syrup and orange zest, if desired, to 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 refrigerator until ready to use.
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 until completely combined and creamy, approximately 1-2 minutes.
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!
Do you love smoothies?
If you do, we would love to hear from you. You are welcome to share your favourite smoothie recipe and we promise that if it isn’t one we already have here, we will share it. If it comes with pictures, we’ll publish it faster. So go ahead and leave a comment and let us know the smoothie that really gets your boat rocking. Even if you don’t have a recipe for it, we’ll try and get one (or a variation of it anyway) and publish it here. 🙂
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