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A creamy carrot smoothie topped with coconut flakes in a glass with a striped straw.
Reda

Carrot Smoothie

A vibrant, naturally sweet smoothie that tastes like carrot cake in a glass - no juicer required.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1.5 cups carrots roughly chopped, no need to peel if organic
  • 1 frozen banana ripe, sliced and frozen
  • 1 cup unsweetened almond milk plus more as needed
Flavorings
  • 2 pitted dates or 1 tablespoon maple syrup
  • 0.5 inch fresh ginger peeled and grated, about 1 teaspoon
  • 0.5 tsp ground cinnamon
  • 0.5 tsp vanilla extract
  • 0.5 cup ice optional, for extra thickness
For Serving
  • 2 tbsp toasted walnuts chopped

Equipment

  • High-Speed Blender

Method
 

Prep
  1. Wash carrots thoroughly and chop into 1/2-inch coins. If your blender is less powerful, grate the carrots first or steam them for 5 minutes until just tender, then cool completely.
Blend
  1. Add almond milk to the blender first, then layer in carrots, frozen banana, dates, ginger, cinnamon, and vanilla. This order helps the blades catch the solids properly.
  2. Blend on high for 60-90 seconds, stopping to scrape down sides once. The mixture should be completely smooth with no visible carrot bits - this is your cue it's done. Add ice if you want it thicker, or more almond milk if it's too thick to blend.
Serve
  1. Pour into two glasses and top with toasted walnuts. Drink right away - this smoothie separates quickly and does not store well.

Notes

For the creamiest texture, use a frozen banana that is very ripe with brown spots - this is non-negotiable for natural sweetness and body. No frozen banana? Use a fresh one plus 1/2 cup more ice, though the texture will be slightly less creamy. To make this a meal, add 2 tablespoons rolled oats and 1 tablespoon almond butter before blending.