This Vegan Carrot Cake Smoothie has all of the flavors you love from your favorite springtime dessert in one healthy drink! It’s a great light breakfast or afternoon pick-me-up snack. It can also be served as a tasty dessert!
While they’re available in the grocery store year-round, autumn is peak carrot season. Perhaps it’s because there is a smaller carrot crop at the end of spring that I tend to think of carrots as a spring food. Or maybe it’s because spring is the season when farmers markets start popping up again after the long, cold winter, and carrots can be found in abundance. It could also be because spring is when the bunnies in my yard come out of hibernation, and I tend to associate carrots with bunnies.
Maybe the carrot and bunny association is why carrot cake is a popular dessert for Easter. While I usually prefer chocolate desserts, there’s just something about a slice of carrot cake that takes me back to the Easter egg hunts and purple baskets filled with plastic grass of my childhood.
Food historians believe that the origins of carrot cake may trace back to the Middle Ages, when people used carrots as a sweetener, because sugar was too expensive. Carrot cake has long been a favorite dessert in Europe, particularly in Switzerland, where it’s often served at birthday parties. It became a popular dessert in England during World War II because of sugar rationing.
It’s not quite Easter yet, but spring is definitely in the air. I recently found myself with a hankering for carrot cake. I didn’t feel like breaking out my copy of Vegan Cupcakes Take Over the World or grating a load of carrots though. How else could I feed my craving? Definitely not by sprinkling some spices on a raw carrot and chowing down with a few walnuts. How about a smoothie?
And that’s just what I ended up making. I threw some chopped carrots, banana slices, almond milk, spices, and ice into my Blendtec, and within a minute or two, I had a delicious vegan carrot cake smoothie. A sprinkling of chopped walnuts and shredded coconut gave the smoothie a flavorful finish.
- You just have to throw all of the blender!
- Just mix it up until it’s smooth and creamy.
- You can top your smoothie with walnuts and shredded coconut, if you wish.
A carrot smoothie is a great way to start your day. If you’re in need of a grab-and-go breakfast, you can mix them up the night before and store them in the fridge in an air-tight jar or mug. They also make a terrific snack, and they’re a terrific low-sugar after dinner treat, too!
Vegan Carrot Cake Smoothie
- 2 bananas sliced
- 2 cups carrots diced (about 4 medium-size carrots)
- 1½ to 2 cups non-dairy milk
- ½ cup ice cubes (3 or 4 cubes)
- ¼ cup maple syrup
- 1 tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Chopped walnuts and shredded coconut for topping, optional
- Mix all of the ingredients together in a blender, starting with 1 ½ cup of non-dairy milk. Add the remaining ½ non-dairy milk if necessary.