Carrot Cake Smoothie
Prep time
Total time
Enjoy a decadent Carrot Cake smoothie with all the healthy goodness of carrots, celery, oranges, tomatoes and spices. Whips up quick and it good for you!
Recipe type: Breakfast
Cuisine: American
Serves: 2
  • 1 c. coconut milk
  • 1 large banana, cut into chunks and frozen
  • 2 large stalks celery, roughly chopped
  • 1 large orange, peeled
  • 4 large carrots, roughly chopped
  • 2 small tomatoes rough chopped
  • ¾ t. cinnamon
  • ¾ t. ground allspice
  • ½ t. ground nutmeg
  • 4-6 ice cubes
  1. Chill coconut milk in refrigerator for several hours or overnight.
  2. To prepare, remove can from refrigerator without shaking or turning and remove lid. Scoop out the solidified “cream” from the top of the can and transfer to a mixing bowl. Reserve remaining liquid coconut milk to use in smoothie.
  3. Add the coconut milk and frozen banana to a high-speed blender and blend until smooth, around 30 seconds.
  4. Add celery, orange, carrots, tomato, cinnamon, allspice, nutmeg, and ice cubes. Blend on high-speed until completely combined and creamy, approximately 1-2 minutes.
  5. Don't forget the EO's!
  6. Pour into glasses and top with a tsp of lite whipped cream. Garnish with a dash of cinnamon or finely chopped walnuts, if desired, and serve immediately.
  7. Enjoy!
Optional Garnish: Ground cinnamon or Clove, finely chopped walnuts
Recipe by Mama Kat's Texas at