This delicious Carrot Smoothie is the perfect way to channel your cravings for carrot cake without having to bake it. 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 four-ingredient Blueberry Smoothie, our favorite Green Smoothie Recipe, or this vanilla Chai Smoothie.
Our Favorite Carrot Smoothie Recipe
Adding carrot to 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 not only works, but it can also 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 smoothie that tastes like carrot cake. This Carrot Smoothie combination is definitely the next best thing to a big slice of carrot cake!
Carrot Smoothie FAQs
Can you put carrots in a smoothie?
Watch how I make this Carrot Smoothie! Just click the video in the full post. Carrots add health benefits, great flavor, and subtle sweetness to this smoothie.
Can you freeze carrots for smoothies?
You can freeze the carrots beforehand (after shredding), but we don’t find it necessary as long as the banana is frozen.
Should I boil carrots before blending?
I only recommend steaming the carrots if you don’t have a high-powered blender. If this is the case, you’ll also want to soften the cashews first by soaking them. (Check out this Blueberry Ice Cream recipe for ways to soak cashews.)
How To Make A Carrot Smoothie
This recipe is quick and easy 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 whole (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: You can use any kind, but we like plant-based milk best for this smoothie.
- Cashews: We prefer dry-roasted cashews for extra flavor without any extra work.
- Grated carrots: Check out our tips section for more about using grated carrots!
- Frozen banana: This makes the smoothie sweet and thick. It also helps you feel full! Use a fully ripe banana or grab pre-frozen ripe bananas from the store.
- Flavor boosters: Vanilla, cinnamon, ginger, nutmeg, and a tiny bit of salt make the smoothie taste like carrot cake. Why salt? It brings out the flavors and balances everything nicely.
- Honey: This brings all the flavors together and adds just the right amount of sweetness. The smoothie won’t be the same without it!
- Ice: Adds chill and thickness to the smoothie.
Quick Tip
You can use pre-frozen banana slices in this smoothie. Many stores sell them in the freezer aisle, making it super easy for those forgetful days. Just grab a pouch, and scoop out as many slices as you need. Wondering how many slices make a banana? On average, one cup of slices equals one banana.
Carrot Smoothie Recipe Tips
- Top tip: Instead of using pre-shredded carrots, opt for whole carrots and grate them yourself. Packaged shredded carrots tend to be tough, dry, and lack flavor. Grating your own carrots will result in a much juicier texture. Use a food processor with a grating attachment to grate carrots in large quantities. Store the grated carrots in separate bags in the fridge for easy access when making smoothies on busy days.
- Measure your ingredients: While it might be tempting to eyeball your smoothie ingredients, I highly recommend measuring them, especially when you’re starting out, to get the proportions right. Adding random amounts can lead to too much smoothie or an unpleasant taste.
- Blend well: Before pouring your Carrot Smoothie into a glass, give it a quick stir to ensure everything is mixed evenly and smooth. If there are any chunks, blend the smoothie again. Be careful not to over-blend, though, as it can make the smoothie thinner than desired.
Storage
This simple Carrot Smoothie is best enjoyed right after blending. It doesn’t sit, store, or re-freeze well. If you won’t finish the whole smoothie in one sitting, I recommend halving the recipe!
Use Leftover Carrots In One Of These Recipes:
- Carrot Soup with curry powder and coconut milk
- Carrot Cake Cupcakes with cream cheese frosting
- Roasted Carrots prepared two different ways
- Moroccan Carrot Salad with a citrus dressing
- Pumpkin Carrot Cake with pineapple and coconut
Carrot Smoothie
Equipment
- Blender high-powered, see note 1
Ingredients
- 1 cup unsweetened vanilla almond milk or milk of choice
- 1/4 cup cashews roasted and lightly salted, see note 2
- 1 cup shredded carrots see note 3
- 1 cup frozen banana coins see note 4
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/16 teaspoon salt
- 1 tablespoon honey see note 5
- 1 cup ice cubes
Instructions
- Use the large holes of a grater to shred the peeled carrots. Measure and set aside.
- Combine cashews, shredded carrots, and milk in a high-powered blender. Blend until completely smooth, about 90 seconds.
- 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!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
