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Sophie

Vegan Carrot Cake Smoothie: A Creamy Delight Awaits!

A creamy and delicious vegan smoothie that captures the flavors of carrot cake, perfect for a nutritious breakfast or snack.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Smoothie
Cuisine: Vegan
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium carrots peeled and chopped
  • 1 medium banana frozen
  • 1 cup unsweetened almond milk
  • 2 tablespoons almond butter
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ginger powder
  • 1/4 cup rolled oats
  • 1 tablespoon chia seeds
  • Ice cubes optional, for thickness

Method
 

  1. In a blender, combine the chopped carrots, frozen banana, almond milk, almond butter, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, rolled oats, and chia seeds.
  2. Blend on high until smooth and creamy, about 1-2 minutes. If you prefer a thicker smoothie, add a few ice cubes and blend again.
  3. Taste the smoothie and adjust sweetness if desired by adding more maple syrup.
  4. Pour the smoothie into glasses and enjoy immediately.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 7gSodium: 150mgFiber: 5gSugar: 10g

Notes

  • For added protein, consider adding a scoop of your favorite plant-based protein powder.
  • To enhance flavor, top the smoothie with a sprinkle of chopped walnuts or a dollop of coconut yogurt.

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