Vegan And Nutrient-Packed Carrot Cake Smoothie

This Carrot Cake Smoothie recipe is filled with carrots, but it tastes like dessert! Delicious and creamy smoothies are a perfect sweet treat any time of year, and this one doubles as breakfast. 

This bright orange smoothie has lots of yummy warm spices to play up the sweetness in the carrots. It also has a big scoop of JOI plant base to add extra creaminess. By freezing your carrots and banana you eliminate the need for ice which makes this smoothie even creamier!

For this light smoothie version of carrot cake, we’re swapping that cream cheese icing for a delicious coconut whipped cream and a dusting of shredded coconut. It adds extra sweetness and makes it feel like a super special treat!

[[ recipeID=recipe-9kjltcnna, title=Carrot Cake Smoothie ]] 

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Carrot Cake Smoothie

Servings: 2 Smoothies

Keywords: Smoothie

  • Prep Time: 2 mins
  • Cook Time: 2 mins
  • Total Time: 4 mins




  • 3  frozen carrots, sliced
  • 1  frozen banana, sliced
  • 2 TBSP JOI plant base (almond or cashew) + 1 cup water (or substitute 1 cup pre-prepared JOI plant milk (more or less depending on how thick you would like the smoothie))
  • 2 TBSP maple syrup or sweetener of choice
  • ½ tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • Coconut whipped cream for topping (or any dairy free whipped cream of your choice) 
  • Shredded coconut


  1. In a blender combine the frozen sliced carrots, banana, JOI plant base and water (or JOI milk), maple syrup, nutmeg, cinnamon, vanilla.
  2. Blend until smooth.
  3. Pour into 2 glasses and top with coconut whipped cream and a sprinkle of shredded coconut. Enjoy!