Recipe: Carrot cake smoothie bowl

I generally try to be wary of how much smoothie content I’m posting, because I figure a) no one cares, b) I’m 95% sure every smoothie I made has been done before and c) smoothies are most fun when you figure it out for yourself!

That said, I think I was onto something  with this smoothie, something at least somewhat original and delightful. The key to this early-fall-friendly smoothie is all in the spices  (just like any fall recipe). When I was a kid, I was afraid to try carrot cake because I thought, “Ew, a vegetable cake?!” Yes, I was truly that picky an eater. I was equally freaked out when I could see shreds of the carrot in the cake. I thought, “What are they trying to pull?!”

Things have changed in 20 years, if you can’t tell.

I’m not a big cake eater, but I at least have come around to the idea that carrots can be very sweet. Carrots and spice are perhaps my favourite combo because you can go spicy and savoury (Thai food) or sweet and cinnamony (this smoothie bowl).

Like my favourite carrot cake growing up, this also incorporates frozen pineapple for texture and sweetness. It’s also a great, tasty way to get your fruits and veggies in the morning beyond a standard green smoothie!

Carrot Cake smoothie bowl

  • Vegan, gluten-free, soy-free, nut-free (option), refined sugar-free
  • Makes one bowl serving
  • Kitchen tools required: Knives and cutting board, blender
  • Advanced prep required: Freezing of the bananas, optional shredding or pureeing of carrots

Ingredients

  • One large bananas, chopped and frozen
  • One to two medium carrots, chopped or shredded (see note)
  • 125 ml (1/2 cup) non-dairy milk (I use Ripple pea milk)
  • 63 ml (1/4 cup) frozen pineapple or peach
  • 15 ml (1 tbsp) protein powder of your choice (I use pumpkin seed or hemp) or flax meal
  • 15 ml (1 tbsp) nut or seed butter
  • 2.5 ml (1/2 tsp) vanilla extract
  • 2.5 ml (1/2 tsp) cinnamon
  • 1.25 ml (1/4 tsp) allspice
  • 1.25 ml (1/4 tsp) cardamom
  • Pinch of ground cloves

Instructions

  1. Combine all ingredients in a high-speed blender and blend on high until a smooth consistency is achieved.
  2. Top with your choice of toppings — goes well with granola, nuts and/or seeds, and dried fruit.
  3. Store in an airtight container for up to four days in the fridge.

* Note: If you don’t own a super-powerful blender, you would be wise to either shred the carrots rather than chopping them, steam them, or purée them prior to blending.

About Bree Rody-Mantha

Chronically sarcastic ethical vegan living in Toronto. Unapologetically open about my struggles with mental health. Climber, dancer, journalist. They say I’m “quirky.”


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