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Cashew Carrot Cake Smoothie (Vegan + Gluten-free)

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
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Breakfast, Smoothie
Cuisine Gluten-free, Vegan
Servings 1
Calories 381 kcal


  • Blender


  • 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)


  • 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.


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