Carrot Cake Smoothie with Coconut Whipped Cream

You know how you sometimes fancy something a little sweet but it’s breakfast time and that’s not allowed? Then this could be the perfect solution! A tasty smoothie that has enough sweetness to cure the urge but is also packed full of goodness. It has the flavors of carrot cake and a serious bit of nutritional benefits.  That’s because it is a Carrot Cake Smoothie with coconut whipped cream.

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Carrots in a smoothie?

Carrots may not be the most obvious smoothie ingredient but there’s plenty of goodness that comes from them to make them an excellent choice. Raw carrots are a great source of beta carotene which gives them their colour and this is an antioxidant that helps to reduce the risk of cancer. It is used by the body to make Vitamin A and this helps with healthy eyes.

Dishes containing carrots also help with controlling calorie intake and weight loss as they help to feel full for longer. And as an added bonus, they are low calorie and help to control high blood pressure that leads to heart disease.

Plus, they do have that outstanding orange colour that makes them create a very eye-catching smoothie – as well as other colours including purple!

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What you need to make a Carrot Cake Smoothie with Coconut Cream

Ingredients:

• Can coconut milk
• Maple syrup (optional)
• Orange zest (optional)

Smoothie Ingredients:

• Coconut milk
• Ripe banana
• Celery
• Orange
• Large carrots
• Cinnamon
• Ground allspice
• Ground nutmeg
• Ice cubes 

Optional Garnish:

• Ground cinnamon
• Finely chopped walnuts

How to make a Creamy Carrot Cake Smoothie

For the coconut milk

• Chill the coconut milk overnight. When ready to make, remove from the fridge but don’t shake or turn and carefully remove the lid.
• Scoop out the ‘cream’ from the top which will be mostly solid and add to a mixing bowl. Keep the rest of the liquid for the smoothie.
• Add the maple syrup and orange zest then blend until light and airy. Let it warm a little before blending if it gets lumps. Pop it in a bowl in the fridge with a lid on.

For the smoothie

• Add the rest of the coconut milk and frozen banana to the blender and blend for around 30 seconds.
• Add the celery, orange, carrots, ice cubes, and spices then blend until combined and creamy, usually 1-2 minutes.
• Add to glasses, top with the cream, and garnish with a little cinnamon or finely chopped walnuts.

Recipe tips

You can use normal whipped cream if you aren’t a coconut fan but using the coconut milk added to both the flavour and the goodness levels. A touch of maple syrup and orange zest makes the cream a little sweeter and very tasty.

While you might not expect it, the flavour of carrots is quite sweet, as are oranges so this smoothie does have a sweet hit. But it isn’t as sweet as the ‘cake’ element sounds because the spices balance this out. You can try using other spices such as a teaspoon of ground ginger if you aren’t a fan of any of them or leave them out if you prefer the very sweetest breakfasts.

A high-speed blender to make the smoothie as not all blenders will be able to handle the tough consistency of the carrot – and we don’t want a broken blender! Even with a high-powered blender, you might also want to sieve the drink before serving it as I find anything with celery in often has those little stringy bits leftover and that’s not fun. So, before you add the cream, sieve it through a fine mesh sieve.

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