I love the flavor of carrots in many forms — from carrot juice to raw, steamed or roasted carrots — I enjoy their particular sweetness.
Tasty, crunchy, and very nutritious, carrots are an excellent source of fiber, vitamin K1, and potassium.
Plus they provide antioxidants like beta carotene — an antioxidant that your body converts into vitamin A.
On top of that, carrot cake is one of my favorite desserts, so the idea of creating a carrot cake flavored smoothie is very appealing.
The natural sweetness of the orange and carrots are balanced by a trio of complementary spices, while a spoonful of homemade coconut whipped cream serves as the perfect finishing touch.
This healthy and delicious smoothie tastes more like a decadent dessert than a nutritious way to start the day.
For best results, use coconut milk that does not contain guar gum to make the whipped cream.
This healthy and delicious vegan carrot cake smoothie tastes more like a decadent dessert than a nutritious way to start the day.
Vegan Carrot Cake Smoothie with Coconut Milk Whipped Cream
Prep time: 10 minutes
Coconut Whipped Cream Ingredients:
1 c. 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 t. cinnamon
¾ t. ground allspice
½ t. ground nutmeg
4-6 ice cubes
Finely chopped walnuts
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.
Have you made a carrot smoothie?
Share your thoughts and comments with us.