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–+ servings
two carrot cake smoothies in glasses
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5 from 1 vote

Carrot Cake Smoothie

Who doesn’t like carrot cake, the classic spring dessert? Dessert for breakfast just got a whole lot healthier and sweeter, thanks to the Carrot Cake Smoothie!
Prep Time5 minutes
Course: Breakfast
Cuisine: American
Keyword: dairy free, gluten-free breakfast recipes, smoothie recipes, vegan
Servings: 2 servings
Calories: 287kcal
Author: Sarah Bakes Gluten Free

Ingredients

  • 8 ice cubes
  • 2 carrots peeled and grated
  • 1 frozen banana
  • ½ cup So Delicious unsweetened coconut milk
  • ½ cup So Delicious unsweetened vanilla cultured coconut milk yogurt
  • 2 tablespoon pure maple syrup
  • ½ teaspoon ground cinnamon
  • pinch ground ginger
US Customary - Metric

Instructions

  • Add all ingredients to high-powered blender (I use my Blendtec). Blend on high 1-2 minutes, until smooth and creamy.
  • Pour into glasses, sprinkle with dash of cinnamon and serve.

Nutrition

Calories: 287kcal | Carbohydrates: 37g | Protein: 8g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 78mg | Potassium: 578mg | Fiber: 4g | Sugar: 24g | Vitamin A: 10263IU | Vitamin C: 9mg | Calcium: 128mg | Iron: 2mg