CARROT SMOOTHIE

This delicious Carrot Smoothie is the perfect way to channel your cravings for Carrot Cake without having to bake anything. This protein-packed, nutritious, and filling smoothie is healthful, but somehow tastes almost as indulgent as a cake!

Try some of our other nutritious smoothie recipes next like this 4-ingredient Blueberry Smoothie, our favorite Green Smoothie Recipe, or this vanilla Chai Smoothie.

Our Favorite Carrot Smoothie Recipe

Adding carrot in smoothies might make you raise your eyebrow at me, but don’t leave just yet. I mean, it’s a little less weird than adding cauliflower to a smoothie, right? And…we already went there (remember this Cauliflower Smoothie?). Adding veggies to smoothies can not only work, it can be downright delicious!

You don’t need to just take my word for it; Katie shared, “I made this smoothie this morning and it was SO yummy! Definitely one that will become a breakfast staple…YUM.”

But today we aren’t just adding veggies to a smoothie, we are channeling my favorite Spring Dessert to bring you a Carrot Cake Smoothie. This Carrot Smoothie Combination is definitely the next best thing to that cake recipe!

How To Make A Carrot Smoothie

This recipe is quick, easy and simple to make, but you do need a good, powerful blender (think Blendtec or Vitamix) to break down the cashews and carrots.

Peel and shred: peel full (large) carrots and then grate on the large-holes of a cheese grater.
First blend: blend the milk, carrots, and cashews until smooth
Second blend: add everything else and blend until smooth

Carrot Smoothie Ingredients

Milk: Any milk works, but we prefer plant-based milk in this smoothie.
Cashews: We love dry roasted cashews best — more flavor without any extra effort on your part.
Grated Carrots: Read more about this ingredient under the “tips” section below!
Frozen Banana: The banana sweetens and thickens the smoothie beautifully. It also ensures the smoothie is filling! Make sure to freeze a fully ripe banana or grab already frozen ripe bananas!
Flavor enhancers: Vanilla, cinnamon, ginger, nutmeg, and a tiny pinch of salt add loads of flavor and emphasize the “carrot cake” taste of this healthy carrot smoothie. Why salt? It helps intensify and balance all the ingredients in this smoothie — a little goes a long way!
Honey: The honey pulls everything together and perfectly sweetens the smoothie. The smoothie is definitely lacking without it!
Ice: The ice ensures a super cold and a thick smoothie.

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Carrot Smoothie Recipe Tips

Number One Tip: Use whole carrots and grate them yourself. Avoid packaged pre-shredded carrots; they are hard, dry, and less flavorful. When you grate your own carrots you’ll notice how much more moisture the carrots have. Use a grating attachment on a food processor to grate carrots in bulk. Measure out and store the grated carrots in separate bags in the fridge so you can quickly throw together this smoothie on busy days!
Measure: While it is much easier to just eyeball a smoothie and throw it all together, I highly recommend measuring ingredients the first few times, so you get proportions/quantities right. Throwing random quantities in a blender can often end up giving you way too much smoothie or tasting, well, nasty.
Blend. Before transferring this Easy Carrot Smoothie from blender to glass, give it a quick stir to make sure everything is integrated and smooth. If you’ve got any chunks, blend it again. (And on the flip side, don’t over-blend or the smoothie won’t be as thick!)

STORAGE

This Simple Carrot Smoothie is best enjoyed right after blending. It doesn’t sit, store, or re-freeze well. If you won’t consume the whole smoothie in one sitting, I recommend halving the recipe!

CARROT SMOOTHIE

Prep time: 10 minutes
Total time: 10 minutes
Servings: 1 -2 smoothies
Calories: 285kcal
Equipment: High powered blender (Note 1)

INGREDIENTS

1 cup (240g) unsweetened vanilla almond milk (or any milk of choice)
1/4 cup (35g) roasted and lightly salted cashews (Note 2)
1 cup (50g) grated carrots (Note 3)
1 cup (150g) frozen banana coins (Note 4)
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon each ground ginger, ground nutmeg
Very tiny pinch of fine sea salt
1 tablespoon honey (Note 5)
8-10 large ice cubes (~1 cup)

INSTRUCTIONS

SHRED CARROTS: Use the large holes of a cheese grater to grate peeled carrots. Measure and set aside.
FIRST BLEND: Combine cashews, shredded carrots, and milk in high powered blender. Blend until completely smooth, about 90 seconds.
SECOND BLEND: Add remaining ingredients and blend again until smooth, about 60 seconds. If needed, stop the blender and stir around with a spoon and begin blending again. Taste and add additional spices or add sweetener if desired. Enjoy immediately! This shake doesn't sit/store well.

RECIPE NOTES

Note 1: Blender: You'll need a good, powerful blender (think Blendtec or Vitamix) to break down the cashews and carrots. If you don't have a high powered blender, I recommend soaking the cashews first (check out this Cashew Ice Cream recipe for 3 ways to soak cashews) and steaming carrots. (Let steamed carrots fully cool before adding to blender).
Note 2: Cashews: We love dry roasted cashews best — more flavor without any extra effort on your part.
Note 3: Carrots: Use whole carrots and grate them yourself. Avoid packaged pre-shredded carrots; they are hard, dry, and much less flavorful. When you grate your own carrots you'll notice how much more moisture the carrots have. Use a grating attachment on a food processor to grate carrots in bulk. Measure out and store the grated carrots in separate bags in the fridge so you can quickly throw together this smoothie on busy days!
Note 4: Frozen Banana: The banana sweetens and thickens the smoothie beautifully. It also ensures the smoothie is filling! Make sure to freeze a fully ripe banana or grab already frozen ripe bananas!
Note 5: Honey: The honey pulls everything together and perfectly sweetens the smoothie. The smoothie is definitely lacking without it!

Use Leftover Carrots In One Of These Recipes:

Carrot Soup with curry powder & coconut milk
Carrot Cake Cupcakes with cream cheese frosting
Roasted Carrots prepared 2 different ways
Moroccan Carrot Salad with a citrus dressing
Pumpkin Carrot Cake with pineapple and coconut