Tuesday, January 15, 2013

Carrot Cake Smoothie ~ A Recipe

Coming up with new smoothies can be tricky in the winter months.  Carrots are one of the roots we are dependent on this time of year.  We like cake.  We like carrots.  We like carrot cake.  Here's a smoothie version that we really... like.  Actually, I crave it.  Please excuse the orange smoothie 'stache. *burp*

On a nutritional note, did you know that carrots don't contain Vitamin A?  They have beta carotene and your body turns it into Vitamin A only with the help of fat.  The milk in this smoothie (whether you choose dairy, coconut, or almond) provides a good fat to help this conversion.

Carrot Cake Smoothies
Prep time: 10 minutes, yields: 4 cups

  • 1 cup carrot juice (for a thinner smoothies) or 5 whole carrots (for a thicker one)
  • 1 inch nob fresh ginger
  • 1 cup milk (raw dairy, coconut, or almond milk is best)
  • 1-3 bananas, frozen (you can use room temperature bananas but the smoothie won't be icy-cold)
  • 1/4 cup raisins (optional)
  • 1/2 teaspoon cinnamon
  1. If you have a juicer, juice the carrots and ginger nob.  If not, use whole carrots, peel ginger nob and dice.
  2. Place all ingredients in blender and run it on high for about 45-60 seconds, or until smooth.  Enjoy!


  1. "....did you know that carrots don't contain Vitamin A? They have beta carotene and your body turns it into Vitamin A only with the help of fat." i did NOT know that - Very interesting! Thanks

  2. Is there a way I could use the whole carrots instead of juicing? Maybe blend by themselves first for a few minutes, or would that not work?

  3. You can blend whole carrots into the smoothie! It will be thicker but also higher in fiber. :)

  4. katie @ fromicecreamtomarathonJanuary 17, 2013 at 5:12 AM

    This sounds really good! I have a juicer and a blender, so will definitely be trying this!

  5. I ended up making a totally different smoothie recipe, but it was inspired by this carrot post. I used 1 super jumbo carrot (2-3 regular carrots), a couple ounces of pineapple, about 1/2 inch peel knob of ginger, and 2-3 cups of kefir. It was delicious and my husband and son loved it too! I used the blender to chop the carrot first then added everything else in and blended a minute or so.


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