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Creamy Carrot Cake Smoothie

2 glasses containing a fresh carrot smoothie. Fresh carrots, lemons and ginger root surround the glasses.

Author: Minimalist Baker
Servings: 1


  • 1 large ripe frozen banana (as original recipe is written, 1 ¼ cup)
  • 1 small carrot, chopped (as original recipe is written, 1/2 cup)
  • 1/4 tsp ground cinnamon
  • 1/2 tsp vanilla extract (or 1/8 tsp vanilla powder)
  • 1 tsp fresh minced or grated ginger (or 1/4 tsp ground ginger)
  • 1 healthy pinch of ground nutmeg
  • 1/2 - 1 cup milk (use less for a thicker smoothie, more for thinner smoothie. We prefer cashew, coconut, or almond milk)
  • 1 scoop plain or vanilla protein powder (optional)
Optional for Serving
  • Shredded carrots
  • Shredded coconut
  • 1 Tbsp chopped walnuts or hemp seeds
  1. Add banana, carrot, cinnamon, vanilla, ginger, nutmeg, milk (starting with the lesser amount), and protein powder (optional) to a blender and blend until creamy and smooth. Add more dairy-free milk as needed to thin/encourage blending.
  2. Taste and adjust flavor as needed.
  3. Serve as is or garnish with shredded carrot, shredded coconut, or walnuts. Best when fresh. Will keep it in the freezer for up to 1 month (thaw before enjoying).
Nutrition: Serving: 1 smoothie; Calories: 173; Carbohydrates: 38.6 gm; Protein: 2.8 gm, Fat: 0 gm, Sodium: 122 mg; Fiber: 5.4 gm.