Healthy Carrot Cake Smoothie

Overhead shot of carrot cake smoothie in round glass, resting on a white plate. There are whole carrots, lemons, ginger, a cinnamon stick, and flowers arranged around the smoothie.

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5 from 3 reviews


  • 1 cup (95 g) grated carrot; about 2 medium
  • 1 frozen banana
  • 1/2 cup (60 g) frozen pineapple (or sub another 1/2 banana)
  • 1/4 cup (25 g) walnuts or pecans 25g
  • Juice of 1/2 a small lemon; about 12 tablespoons
  • 1/41/2” pice of ginger, peeled
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 1/22 cups* full-fat oat or coconut milk
  • Optional: pinch of cloves and/or nutmeg, handful of ice


  1. Prep: Grate the carrot; if you’d like to save time in the morning, grate the carrot the night before and stick it in the fridge or freezer (for a slightly thicker smoothie) overnight.
  2. Blend: add the carrot, banana, pineapple, walnuts or pecans, lemon juice, ginger, cinnamon, vanilla, milk, and optional spices or ice to the blender. Blend on high for at least 45 to 60 seconds, until the smoothie is creamy and all of the fruit has been blended.
  3. Serve: pour into a glass or travel mug, then enjoy! This smoothie is best enjoyed immediately.


  • Non-dairy milk: start with only 1 1/2 cups of milk for a thicker smoothie (use only 1 for a super thick shake!), or 2 for a thinner drink.
  • Sweetener: I found this smoothie sweet enough as-is, though if you’d like it sweeter you could add maple syrup to taste; I’d start with 2-3 teaspoons.
  • Protein Powder: this smoothie would work well with 1 serving of vanilla-flavored protein powder; no need to adjust the liquid in the smoothie, it will just make the final texture slightly thicker!
  • Nut-Free: if you have a nut allergy you can swap the walnuts or pecans with coconut for a still creamy and yummy flavor 🙂