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Carrot Cake Smoothie Bowl

A creamy Paleo & Vegan carrot cake smoothie bowl that’s chock-ful of vegetables and fruits!

Carrot Cake Smoothie Bowl

I would be lying if I said I don’t use my blender seven days a week. Is that an issue? Do I have a smoothie obsession?

Maybe. Okay, yes. I have a smoothie obsession. But honestly, I don’t really think that’s a problem. Especially if that obsession is fueled by this amazing smoothie.

I would also be lying if I said I didn’t drink this smoothie four times in one week.

Carrot Cake Smoothie Bowl

The world is made up of two types of people: smoothie drinkers and smoothie NON-drinkers. I understand why some people avoid smoothies. Smoothies are often fruit-based, which means they contain a lot of fruit —> sugar. Also, some people like to chew their food. Namely, people over the age of twelve months.

Now, there are ways to make smoothies into little more than a glorified McFrostie-Flurry-Blizzard WHATEVER. But this recipe? Not one of those ways.

Carrot Cake Smoothie Bowl

This carrot cake smoothie bowl is sweetened with one banana — a whole banana. Butbutbut, it is also flavored with one carrot — a whole carrot. Just think, you’re already getting two servings of fruits and vegetables in one drink!

To balance out the sugar from the banana, we have protein powder, chia seeds, and walnuts for protein, healthy fat, and some Omega-3s!

Then, we go alllllll out on the toppings. It’s a smoothie bowl, so toppings are a must. Duh. I used apple, shredded carrot, honeysuckle blossoms (yes, I actually ate them, and they were surprisingly good!), and my favorite Paleo Coconut Granola. Oh, and a sprinkle of bee pollen and a drizzle of honey. Soooooo good!

Carrot Cake Smoothie Bowl

Of course, we have some spices to make this smoothie really taste like carrot cake. (Hello, twelve thousand tablespoons of cinnamon! <— never enough cinnamon, amiright? Oh, and nutmeg is here too.) A carrot cake smoothie bowl just isn’t right without spices.

Carrot Cake Smoothie Bowl

The great thing about this recipe is how customize-able it is!

You only have rainbow carrots in your fridge? Make a purple carrot cake smoothie. (Sounds pretty rad, bro.)

You have coconut milk, but not almond milk? Go for it.

You just want a smoothie? Skip the bowl and opt for a tall glass — or better yet, a travel mug. <— that’s a pro tip from me. On-the-go drink, anyone?

Also, feel free to omit the walnuts if you’re allergic. You can replace them with seeds (think pumpkin, sunflower, hemp, et cetera) or just forego them altogether. Whatever floats your boat!

Carrot Cake Smoothie Bowl

So, my best friends of the Internet Land, are you ready to conquer your kitchen? To harness the power of your blender? To seize your day and crush it thanks to boundless energy from plant protein, fiber, and nutrients?

 

You know you are.

Carrot Cake Smoothie Bowl

Pin it! Make it! Eat it! Love it!

Print Recipe
Carrot Cake Smoothie Bowl
Carrot Cake Smoothie Bowl
Cuisine American
Prep Time 5 minutes
Servings
bowl
Ingredients
Smoothie
Cuisine American
Prep Time 5 minutes
Servings
bowl
Ingredients
Smoothie
Carrot Cake Smoothie Bowl
Instructions
  1. Cut the carrot into chunks. Place it in a bowl or cup with a small splash of water. Cover the cup and microwave on full power for 1 minute.
  2. Drain and rinse the carrot to cool it off.
  3. Optional: toast walnuts in a dry skillet or an oven at 350 degrees until golden and fragrant, a few minutes.
  4. Combine all smoothie ingredients in a high-powered blender and blend until smooth.
  5. Pour the smoothie into a bowl. Top with desired toppings. Pictured: sliced apple, grain-free granola, shredded carrot, and honeysuckle blossoms.

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