Carrot Cake Smoothie

Smoothies are such an interest breakfast phenomenon right now. While I love their ability to fill me up on an incredibly cheap and quick to prepare basis, I find it absolutely redonkulous that places are charging $12+ dollars for one. And the even worse part? That I have been that person on the other side of the register handing these money thieves my credit cards in return for a semi-decent, sugar packed, stupid expensive smoothie. Why? Because I didn’t know better and I was hungry. So, if you are one of these people, I am here to help rid you of this unnecessary habit. One of my main problems with store purchased smoothies is their ability to sneakily add in so much unnecessary sugar. Whether it be through the flavored and sweetened almond milk, the high fructose syrup concentrated juices, or even just an overload of fruit, some of these smoothies have a full day’s serving of sugar in them. While I love fruit just as much as the other person, I made an effort to create a less fruit-focused smoothie and challenged myself to add in some, potentially unusual, vegetables. This got me to thinking: what are some of my favorite foods that hide their high vegetable content? And then it came to me… carrot cake. To use the word love to describe my feelings about carrot cake is an understatement. This is what led me to create this carrot cake smoothie because, my friends, what is better than a breakfast that tastes like carrot cake in the form of an easy and cheap smoothie.

Ingredients (1 serving):

  • Carrots (2 large)

  • Banana (1 frozen)

  • Unsweetened almond milk (1 cup)

  • Kefir (¼ cup)

  • Mixed nut butter (1 spoonful)

  • Walnuts (1 small handful)

  • Cinnamon (¼ spoonful)

  • Nutmeg (1 dash)

  • Allspice (1 dash)

  • Ginger (1 dash)


1. Up to 4 hours prior to making the smoothie, freeze a ripened banana
2. Place all of the ingredients above in the blender and mix until a smooth liquid consistency
3. Pour into a container and store in the refrigerator
4. Yes, it is that easy