Tropical Carrot Cake Smoothie

This Tropical Carrot Cake Smoothie is a creamy and healthy take on classic carrot cake. 

Tropical Carrot Cake Smoothie

I’m in love with this smoothie, y’all! Isn’t it pretty?

Carrot cake has a deliciously complex flavor profile. I love the spices and the texture. And I mean… it’s made with carrots so it has to count for something healthy, right?! Though I love a good slice of carrot cake, this smoothie puts carrots in the spotlight and requires just a fraction of the time to make.

For this blend, I combine traditional carrot cake flavors with mango and coconut for a tropical twist. It comes together in just a few minutes and is honestly my favorite smoothie so far. Somehow, I always end up with extra carrots in the fridge. This carrot cake smoothie is a tasty way to use them up.

I shared a step-by-step tutorial on how I made this smoothie over on the KitchenAid blog along with some carrot nutrition information but had to share it with you here too!

Disclosure: I was compensated by KitchenAid® for the linked post but all opinions expressed are my own.

Yields 2 smoothies

Serves 8 ounces

Carrot Cake Mango Smoothie
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Recipe Image


  • 1 cup unsweetened coconut milk (the refrigerated one not canned)
  • 2 cups sliced carrots (about 2 medium carrots)
  • 1 cup frozen mango
  • 1 tablespoon chopped toasted walnuts
  • 2 tablespoons unsweetened coconut flakes plus more for topping
  • Ground cinnamon, nutmeg and ginger to taste
  • Maple syrup to taste (optional)


  1. Add all ingredients to a high powered blender. Puree until smooth, about 1 minute. Top with leftover coconut flakes. Enjoy immediately.
  2. NOTE: The mango needs to be frozen to get the creamy consistency. If you use fresh, add ice to the smoothie.

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