Growing up, the aroma of warm spices like cinnamon, nutmeg, and ginger wafting through the house meant one thing: my mom was making her magical carrot cake. It was a comfort food that never failed to brighten my day. Although having carrot cake for breakfast was a childhood guilty pleasure, I now find it a bit too sweet for my morning taste buds. Enter the carrot cake smoothie recipe from the cookbook Love & Lemons Simple Feel Good Food, which combines nostalgia with healthful ingredients for a fantastic start to the day.
This smoothie recipe captures the essence of my mom’s carrot cake—sweet, earthy, nutty, and packed with warm spices—but is made entirely from whole foods and plant-based ingredients. It’s nutritious, energizing, and perfect for meal prep.
To make the carrot cake smoothie, begin by roasting carrots and sweet potatoes to intensify their natural sweetness. The sweet potato adds creaminess to the smoothie, enhances the carrot flavor, and contributes nutrients like fiber, vitamin A, and vitamin C. After roasting, freeze the veggies for an hour or two, then divide them into individual containers with frozen pineapple for tang, pecans for nuttiness, chia seeds for healthy fats, and cinnamon, nutmeg, and ginger for warmth.
When you’re ready for a delicious smoothie, simply blend the contents of one container with almond milk, vanilla extract, a pinch of salt, and soft Medjool dates for a caramel-like sweetness. The dates also help create the smoothie’s rich, luscious texture. It may not be real cake, but it tastes like dessert in a glass.
While I still look forward to my mom’s carrot cake during family gatherings, this smoothie is the ideal way to satisfy my cravings in the meantime. It’s quick, scrumptious, and makes me feel amazing. Plus, with a supply of smoothie packs prepped and ready in the freezer, I can enjoy a guilt-free carrot cake breakfast every day.
Here’s the full recipe for the Carrot Cake Smoothie (Freezer Prep for 4 Smoothies): Ingredients:
- 8 medium carrots, peeled and cut into 1/2-inch pieces
- 1 medium sweet potato, peeled and cut into 1/2-inch pieces
- Melted coconut oil, for drizzling
- 2 cups frozen pineapple
- 3/4 cup chopped pecans
- 2 tablespoons chia seeds
- 4 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon nutmeg
Remaining Ingredients for Each Smoothie:
- 3 soft Medjool dates, pitted
- 1 1/4 cups almond milk, plus more as needed
- 1/4 teaspoon vanilla extract
- Pinch of sea salt
- 4 ice cubes
Follow the provided instructions to create your delicious and nutritious Carrot Cake Smoothie. Enjoy this guilt-free, gut-friendly breakfast treat that brings back sweet childhood memories.
