Cashew Carrot Cake Smoothie (Vegan + Gluten-free)

Ingredients for This Carrot Cake Smoothie

• Banana. Gives a creamy texture and sweetness to this smoothie. You can use a frozen banana for a colder smoothie.
• Raw carrots. We recommend you cut your carrots into smaller pieces so that they will be easier to blend.
• Dates. Optional, but they do give a natural sweetness that we love.
• Rolled oats. Thicken the smoothie and give a nice touch. Oats also add fiber, which will help you stay full for longer. We don't recommend using steel-cut oats.
• Cashew butter. It gives a really nice toasty flavor, which is typical of carrot cake, but you can also use peanut butter, almond butter, pecan butter, or tahini.
• Plant milk. In my opinion, coconut milk is the best choice for this recipe, but feel free to use any milk you have on hand.
• Spices. We like cinnamon, ground nutmeg, and grown ginger for a delicious carrot cake flavor.
• Vanilla Extract. Optional, but I really do recommend it for a more profound carrot cake flavor.

Other Ingredients You Can Add

• Hemp seeds. Give extra protein and omega-3 to your smoothie. Use up to 2 Tbsp.
• Protein powder. If you were wondering where to sneak in a good amount of protein, this is the recipe! Thanks to the warming spices, you probably won't taste the protein powder at all. We recommend you use plain or vanilla flavored one. Add 1 scoop of protein powder and keep in mind that you may need to add more liquid to blend.
• Yogurt. You can use either plant-based yogurt or plain greek yogurt. For a plant-based version, we recommend you use either coconut yogurt for a tropical flavor or soy yogurt for more protein. Add up to ½ cup of yogurt.
• Walnuts. They give a toasty and earthy flavor that is usual for carrot cake, as well as healthy fats. Add up to ¼ cup of walnuts.
• Lemon or orange zest. It will give a nice boost of flavor and tanginess. We recommend about ½ teaspoon of lemon/orange zest.

How to Make This Carrot Cake Smoothie

That's definitely my favorite part of this recipe because all you do is add all of the ingredients to a blender and blend until smooth and creamy. After that I recommend you to taste and adjust the flavor if needed, add more dairy-free milk for a thinner smoother, more spices for warmth, or dates for sweetness.

My Best Tips for Making This Recipe

• Use ripe bananas. They will give natural sweetness and creamy texture to your smoothie. For best results, make sure your bananas have dark spots on the peel.
• Use frozen bananas for a cold smoothie. I personally don't like cold smoothies, especially in winter (i know, weird), but if you do, definitely peel and freeze your bananas the night before.
• Cut or grate your carrots. The smaller the pieces, the easier the smoothie will be to blend, especially if you don't have a high-speed blender.
• Add more or less milk, depending on your preferences. Some people like thicker smoothies, others thinner. I am somewhere in between. I recommend you start with ½ cup of liquid and build up from there.
• If it's not sweet enough, add 1-2 more dates. In my opinion, a carrot cake smoothie needs to be sweet, but feel free to adjust the flavor if needed to match your taste.

How to Store This Smoothie for The Best Flavor?

This recipe tastes best in the first 24 hours after it's made (if saved in the fridge). You can also freeze it for 1 month (and sometimes longer). To thaw: take it out of the freezer and into the fridge 1-2 hours before serving.

 

A great tip is to freeze ripe bananas and carrots so you can have them in your freezer at all times. This way you won't have to worry about fresh produce going bad and you will be able to make this smoothie whenever you want!

More Spring-Inspired Recipes

1-Bowl Healthy Carrot Cake Cupcakes

Vegan Lemon Pie with Oat Crust

Golden Lemon Poppyseed Overnight Oats

3 Easy Avocado Smoothie Recipes

If you make this recipe, tag us on Instagram at @sunglowkitchen and hashtag #sunglowkitchen so we can see your delicious results!

Cashew Carrot Cake Smoothie (Vegan + Gluten-free)

Petranka

This carrot cake smoothie recipe tastes like an actual piece of cake! Just 8 ingredients and 5 minutes required! It's vegan and gluten-free!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 0 mins

Total Time 5 mins

Course Breakfast, Smoothie

Cuisine Gluten-free, Vegan

Servings 1

Calories 381 kcal

Equipment

• Blender

Ingredients

  

• 1 frozen banana
• 2 carrots peeled and chopped, (~ ⅔ cup)
• 1-2 dates pitted (optional, for sweetness)
• 1 tablespoon rolled oats
• 1 tablespoon cashew butter*
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ½ - 1 cup plant milk (we like coconut and soy)
• ½ teaspoon vanilla extract (optional)
• 1 scoop protein powder of choice (optional)

Instructions

 

• Add all of the ingredients to a blender and blend until smooth and creamy. Add more or less milk, depending on how thick or thin you want your smoothie.
• Taste and adjust the flavor if needed, more cinnamon for warmth, ginger for spice, or date for sweetness.
• Serve immediately or save in the fridge for up to 1 day. Freeze for up to 1 month. To thaw: take it out of the freeze and into the fridge 1-2 hours before serving.

Notes

Substitute cashew butter with peanut butter for a budget-friendly option, or for tahini for a nut-free smoothie.

 

*Nutrition information is a rough estimate calculated without optional ingredients.

Keyword bananas, carrots, cinnamon, dates, easter, oats, spring