This Carrot Smoothie satisfies carrot cake cravings without baking! It’s thick, creamy, and somehow tastes just as indulgent as cake.
Try more smoothies next, like this 4-ingredient Blueberry Smoothie, Green Smoothie Recipe, or vanilla Chai Smoothie.
The Best Carrot Smoothie Recipe
Adding carrots to smoothies might sound odd, but stick with me—it’s not as wild as cauliflower in a smoothie (which, yes, I’ve done—remember this Cauliflower Smoothie?). Veggies in smoothies work, and they can be delicious!
Don’t just take my word for it—Katie shared, “I made this smoothie this morning and it was SO yummy—definitely a breakfast staple!”
But today, I’m not just adding veggies—I’m channeling my favorite spring dessert. This Carrot Smoothie is the next best thing to a big slice of carrot cake!
How To Make A Carrot Smoothie
This quick and easy recipe needs a powerful blender (like Blendtec® or Vitamix®) to break down the cashews and carrots.
- Peel and shred: Peel whole carrots and then grate on the large holes of a grater.
- First blend: Blend the milk, carrots, and cashews until smooth.
- Second blend: Add everything else and blend until smooth.
Quick Tip
Can you freeze carrots for smoothies? Yes, but you don’t need to if the banana is frozen.
Ingredients
- Milk: Any kind works, but plant-based milk is my favorite.
- Cashews: Dry-roasted cashews add more flavor with no extra effort.
- Grated carrots: See the tips section for how to use them!
- Frozen banana: Makes the smoothie sweet, thick, and filling. Use a ripe banana or store-bought frozen ones.
- Flavor boosters: Vanilla, cinnamon, ginger, nutmeg, and a little salt make it taste like carrot cake. (Salt brings out the flavors!)
- Honey: Brings everything together with the right sweetness—don’t skip it!
- Ice: Makes the smoothie cold and thick.
Quick Tip
Use store-bought frozen banana slices to keep things simple! One cup of slices equals one banana.
Carrot Smoothie Recipe Tips
- Top Tip: Avoid pre-shredded carrots—they’re dry and tough. Use a food processor to grate carrots in bulk.
- Measure Ingredients: Guessing won’t work! Measuring keeps flavors balanced and texture just right.
- Blend Well: Stir before pouring to check for chunks. If you see chunks, blend again, but don’t overdo it—it can get too thin.
Storage
This simple Carrot Smoothie is best enjoyed right after blending. It doesn’t sit, store, or re-freeze well. If you won’t finish the whole smoothie in one sitting, I recommend halving the recipe!
Use Leftover Carrots In
- Carrot Soup with coconut milk
- Carrot Cake Cupcakes with cream cheese frosting
- Roasted Carrots made two different ways
- Moroccan Carrot Salad with a citrus dressing
- Pumpkin Carrot Cake with pineapple and coconut
Carrot Smoothie
Equipment
- Blender high-powered, see note 1
Ingredients
- 1 cup unsweetened vanilla almond milk or milk of choice
- 1/4 cup cashews roasted and lightly salted, see note 2
- 1 cup shredded carrots see note 3
- 1 cup frozen banana coins see note 4
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/16 teaspoon salt
- 1 tablespoon honey see note 5
- 1 cup ice cubes
Instructions
- Use the large holes of a grater to shred the peeled carrots. Measure and set aside.
- Combine cashews, shredded carrots, and milk in a high-powered blender. Blend until completely smooth, about 90 seconds.
- Add remaining ingredients and blend again until smooth, about 60 seconds. If needed, stop the blender and stir around with a spoon and begin blending again. Taste and add additional spices or add sweetener if desired. Enjoy immediately!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
