This delicious Carrot Cake Smoothie tastes more like a decadent dessert than a nutrient-packed breakfast idea. The natural sweetness of the orange and carrots are balanced by the complementary spices giving you a smoothie that tastes like a piece of carrot cake.
You can top this smoothie with our homemade coconut whipped cream or use a premade whipped cream of your choice. This makes two servings so you can share it with someone special.
Carrot Cake Smoothie with Coconut Whipped Cream
Prep time: 10 minutes
Serves: 2
Coconut Whipped Cream Ingredients:
Note: You can use a premade whipped cream of your choice if you prefer.
1 x 13.5-oz. can coconut milk, chilled
1-2 T. maple syrup (optional)
1 t. orange zest (optional)
Tip: For best results, use coconut milk that does not contain guar gum to make the whipped cream.
Smoothie Ingredients:
1 c. coconut milk – or use any other milk that you prefer. I especially love almond milk with this recipe
1 large banana, cut into chunks and frozen
2 large stalks celery, roughly chopped
1 large orange, peeled
4 large carrots, roughly chopped
¾ t. cinnamon
¾ t. ground allspice
½ t. ground nutmeg
4-6 ice cubes
Optional Garnish:
Ground cinnamon
Finely chopped walnuts
Directions:
Chill coconut milk in refrigerator for several hours or overnight. To prepare, remove can from refrigerator without shaking or turning and remove lid. Scoop out the solidified “cream” from the top of the can and transfer to a mixing bowl. Reserve remaining liquid coconut milk to use in smoothie.
Add maple syrup and orange zest, if desired, to mixing bowl and blend until light and airy. Allow coconut cream to warm up slightly before blending if lumps persist. Cover and place bowl in refrigerator until ready to use.
Add the coconut milk and frozen banana to a high-speed blender and blend until smooth, around 30 seconds.
Add celery, orange, carrots, cinnamon, allspice, nutmeg, and ice cubes. Blend on high speed until completely combined and creamy, approximately 1-2 minutes.
Pour into glasses and top with a scoop of coconut whipped cream. Garnish with a dash of cinnamon or finely chopped walnuts, if desired, and serve immediately. Enjoy!
Carrot Cake Smoothie with Coconut Whipped Cream
Ingredients
Coconut Whipped Cream Ingredients:
- 13.5- oz. coconut milk chilled
- 1-2 tbsp maple syrup optional
- 1 tsp orange zest optional
Smoothie Ingredients:
- 1 cup coconut milk
- 1 large banana cut into chunks and frozen
- 2 large stalks celery roughly chopped
- 1 large orange peeled
- 4 large carrots roughly chopped
- ¾ tsp cinnamon
- ¾ tsp ground allspice
- ½ tsp ground nutmeg
- 4-6 ice cubes
Optional Garnish:
- Finely chopped walnuts
- Ground cinnamon
Instructions
- Chill coconut milk in refrigerator for several hours or overnight. To prepare, remove can from refrigerator without shaking or turning and remove lid. Scoop out the solidified “cream” from the top of the can and transfer to a mixing bowl. Reserve remaining liquid coconut milk to use in smoothie.
- Add maple syrup and orange zest, if desired, to mixing bowl and blend until light and airy. Allow coconut cream to warm up slightly before blending if lumps persist. Cover and place bowl in refrigerator until ready to use.
- Add the coconut milk and frozen banana to a high-speed blender and blend until smooth, around 30 seconds.
- Add celery, orange, carrots, cinnamon, allspice, nutmeg, and ice cubes. Blend on high speed until completely combined and creamy, approximately 1-2 minutes.
- Pour into glasses and top with a scoop of coconut whipped cream. Garnish with a dash of cinnamon or finely chopped walnuts, if desired, and serve immediately. Enjoy!
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