Coconut and Berries

Healthy, Vegan Recipes by Emma Potts

Vegan Carrot Cake Smoothie

If you’re an email subscriber, I’m sorry you didn’t receive notification of my last two posts. As you can see, Coconut and Berries looks a little different and I’ve moved over to a self-hosted blog. It took some time for my subscribers to be transferred over but things should now be back to normal. Apologies again!

Vegan Carrot Cake Smoothie

One of my friends swears by smoothies for dessert. I admit when she told me this I thought it a little strange and kind of a sad excuse for a real “pudding” (as we call dessert in my family). But…I’ve seen the error of my ways and am a convert to the dessert smoothie thanks to this new recipe. It tastes decadent but is super healthy (and very filling) so definitely acceptable for breakfast too. 

I love, love, love carrot cake. I’m still on the lookout for the perfect healthy, vegan recipe and will be sure to share it when I find it. Meanwhile, this carrot cake smoothie is keeping me more than happy. 

Vegan Carrot Cake Smoothie

I thought I was taking the easy option with creating a smoothie recipe instead of an actual cake but this was surprisingly hard to get right.  Sweetness levels, thickness, spices and satisfaction all have to be taken into account. After a few rounds of experimenting I think I’ve hit the nail on the head and hope you agree.

Vegan Carrot Cake Smoothie
Serves 1
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Ingredients
  1. 1 Medium Carrot, washed and chopped (or grated if you're blender is not high-powered)
  2. 1C Almond milk
  3. 2T Rolled oats (GF if necessary)
  4. 1T Chia seeds
  5. 1t Maca powder
  6. 1/2t Vanilla extract
  7. 3/4t Cinnamon
  8. 1/2t Ground Ginger
  9. Pinch of ground Cloves
  10. Generous grating of Nutmeg
  11. 1T Liquid sweetener (I use yacon syrup and like the slightly molasses-ey flavour, but agave nectar or maple syrup are fine)
  12. 1 Scoop vegan vanilla protein Powder (I like Sunwarrior) OR 1 Frozen Banana
  13. 1/4C Ice
Instructions
  1. Add all the ingredients, except the ice, to your blender jar and blend on high until completely smooth. Scrape down sides, check for sweetness, add ice and blend again. Pour into a large glass and enjoy!
Notes
  1. - If you're using a frozen banana you may not need the ice.
  2. - Like toppings on your smoothies? Crumbled coconut butter makes a wonderful "frosting"
Coconut and Berries http://www.coconutandberries.com/
If you’re like me and always keep carrots in the fridge then you too can be slurping on this in no time! 

I’m submitting this recipe to the weekly link-ups, Wellness Weekends, Healthy Vegan Fridays and the Wholefood Blender Party

Vegan Carrot Cake Smoothie

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Comments

  2. It’s like you read my mind, I was just looking for a carrot cake smoothie recipe yesterday! This looks wonderful and I have everything on hand except the maca. What does it add to the flavor/texture? I might be able to substitute with something I already have. Thanks!

    • hehe, I knew you wanted it!
      You can probably just omit the maca. I’ve always included it when I’ve made this and like its slightly malty, butterscotch taste but I only used a tsp so it’s not very strong here. Hope you like the smoothie!

  3. I will be making this! And I’m VERY happy to know you are on the lookout for a wonderful vegan carrot cake recipe for us. When that appears, I’ll be thrilled!

    • Hope you enjoy the smoothie Eve :) I’ve been searching for a good carrot cake recipe for quite a while so I don’t want to get your hopes up. We need some more birthdays around here so I have an excuse to make a whole cake!

    • Thanks so much Heather- r.e. the smoothie and the new blog look! Coconut butter is the best :)

  5. Yep. Looks and sounds like dessert to me! I also adore carrot cake and those wonderful spices. I’m thinking this looks like my next breakfast smoothie, however :-).

  6. This sounds like heaven in a glass! ♥
    Most weekdays, we have smoothies for dessert, made with frozen fruits, milk, yoghurt and chia seeds. We all love them and it’s a great way to boost up our nutrient intake. Lil’ L much prefers drinking his fruits than eating them!

    • It tastes like heaven in a glass to me!
      You’re right smoothies are a great way to get some more nutrition in, especially for kids who fill up more easily.

  9. This vegan carrot cake smoothie is like a healthy version of my favorite dessert: carrot cake. I don’t get to eat carrot cake very often so this is a nice substitute!

    • Well you can drink this everyday with none of the consequences of eating cake everyday!

    • The only cake you like?! I’m guessing you’re a cookie lady instead? Hope you get to try this one Anna.

      • I’m not a big fan of frosting (with the exception of cream cheese frosting, hence the carrot cake) so cakes are usually out as are cupcakes. I do however, love pie! Ironically enough, my birthday happens to also be National Pie Day, which I think is pretty cool.

        • I love pie too! I feel like I missed out since for so many years I didn’t like fruit. Now a slice of fruit pie with non-dairy vanilla ice cream tastes like heaven!

  12. Am I making this with a banana or are you popping some sunwarrior in the post ;-p
    I’m assuming it hasn’t been taste tested with a banana (you poor thing xx)
    h xx

    • You could taste-test it with banana for me…but I’ll send you some sunwarrior anywyay. I’ll try and get it in today’s post. xxx

  15. Hi Emma,

    thanks for sharing this smoothie recipe. It sounds yummie!! :) Definately trying it this weekend, because - similar to you - I also LOVE carrot cake.
    I can really recommend a vegan carrot cake recipe: http://christinehennessey.blogspot.de/2011/05/best-vegan-carrot-cake-recipe-ever.html
    I made it several times, for friends and family. No one noticed that it was vegan, and everybody loved it :) Maybe that’s the recipe you are looking for.

    Greetings from Germany,
    Sarah

    • Thanks so much for sharing the link Sarah! It definitely sounds and looks like a good one :) Hope you enjoy the smoothie too.

    • Oooh that recipe looks wonderful Nicola, thank you. Super healthy too! When I can have dried fruit again that is getting tried.
      Hope you like the smoothie :)

  18. The new site looks beautiful!! Congrats on the switch! Have I ever mentioned that carrot cake is my favorite dessert? I love the idea of it in healthy smoothie form!

    • Thanks Joanne. The blog’s a nicer place for me to spend time now, hopefully for my readers too!

    • Hi Sara, a reader actually made this using a little coconut flour instead of the oats. They mainly act to thicken but also make this slightly more “cakey” in flavour. Can you do quinoa flakes or millet flakes? Either would be fine. Hope you enjoy the smoothie!

  24. That smoothie looks scrumptious!! You said you are looking for the perfect healthy-vegan balanced recipe for a carrot cake and I have one for you that I wanted to share with you, just because I love your smoothie so much! 😀
    Ingredients:

    •1/2 cup unsweetened applesauce
    •2 cups grated carrots
    •1 1/2 cups raisins
    •2 cups water
    •1 1/2 tsp cinnamon
    •1 1/2 tsp allspice
    •1/2 tsp cloves
    •1/2 tsp salt
    •3 cups/360g Buckwheat Flour(or Almond or Quinoa)
    •1 1/2 tsp baking soda
    •1 cup/200ml unsweetened almond milk

    Vegan sugar-free frosting:

    •1 cup (1/2 pound) Firm Tofu
    •3/8-1/2 tsp Pure Stevia Powder,
    Or 1/2-3/4 tsp Clear Stevia Liquid
    •2 tbsp lemon juice
    •1/2 tsp vanilla

    In a Blender or food processor blend until smooth.

    Preparation for cake:

    Preheat the oven to 350 degrees.
    In a medium sized saucepan, gently simmer the carrots, raisins, water, and spices for 8-10 minutes. Add the salt and allow to cook for 2 more minutes. Remove from heat and allow to cool completely.

    In a large bowl, combine the flour and baking soda. Add the carrot mixture, along with the soy milk and applesauce, and combine just until mixed.

    Lightly grease a 9×9 inch baking pan and pour in the batter. Bake for 1 hour, or until a toothpick inserted in the center comes out clean.

    Whilst the cake bakes combine all the ingredients for the frosting into a blender and combine until desired consistency is met.

    Allow the cake to cool for about 10 minutes and then Frost with the pre-made frosting. Enjoy!

    • Thanks so much for sharing Iman- a gluten-free, vegan and sugar-free carrot cake! Almost sounds too good to be true 😀

  25. Absolutely scrumptious, hand me a straw or a spoon so I can dig in 😀 I would take this over the baked version any day for dessert.
    Thanks for linking this to the Wholefood Blender Party Emma, it’s great to see you over there again :) Congrats on self-hosting now too, I’m loving the new look and feel of the site.

    • I’m sure this one’s detox approved! It’s delicious too :)
      All the best with the dietary changes.

  28. Yum Emma! This looks delicious! Haha, I generally agree that dessert needs to be … dessert. A smoothie is a smoothie… unless its reeeeally special!

    • I have to say some of your smoothies do look pretty special! I’d be up for one of them for dessert 😀

  29. Hi! I would love to try this! But I don’t have matcha powder. Would leaving that out make much of a difference??

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