Carrot Cake Smoothie Recipe

This Vegan and Banana Free Carrot Cake Smoothie has all the usual ingredients that you would have in a carrot cake. Plus, to make it more nutritious I added a cup of romaine lettuce. Sweetened with natural sweeteners, like unsweetened raisins, pineapple and carrots, it is refreshing summer smoothie you ought to try.

Course Smoothie

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 605kcal

Author Aysegul Sanford

Ingredients

¼ cup of unsweetened raisins
½ cup boiling hot water
1 small head of romaine lettuce rinsed and chopped (should be approximately 1 cup)
1 ½ cups unsweetened coconut milk
1 ½ cups carrot peeled and cut into small chunks (2-3 medium size carrots)
1 cup pineapple cut into small cubes
½ teaspoon vanilla extract
¼ teaspoon cinnamon
pinch of nutmeg
1 cup ice
1 tablespoon pecans chopped
1 tablespoon unsweetened coconut flakes

Instructions

Place raisins in a small cup and pour boiling hot water over it. Let it sit on the kitchen counter until raisins plump up a bit, 10-15 minutes. Drain and set aside to cool while you are prepping the rest of the ingredients.
Place the rest of the ingredients in a blender, add the raisins, and blend in high speed until smooth.
Garnish with pecans and coconut flakes on top.
Serve immediately.

Notes

This recipe yields a thicker-than-usual smoothie, which also makes it a good candidate for a smoothie bowl. However, if you prefer a thinner smoothie, feel free to add in more coconut milk.

This smoothie makes 2 large servings or 4 small servings. The nutrition values listed are for 2 servings.

Nutrition